T-Bone Churrasco a la Plancha Recipe

Name: T-Bone Churrasco a la Plancha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T-bone steaks (about 3/4 pound), cut 1/2 inch thick; 6 tablespoons extra-virgin olive oil; 2 tablespoons chopped oregano; 1 large roasted red bell pepper, cut into 1-inch strips (3/4 cup); 3/4 pound fingerling potatoes; 2 small onions, thinly sliced; 2 fresh bay leaves; 2 cups chicken stock; 2 cups water; Kosher salt; 2 cups chopped beet greens; Freshly ground black pepper; Crushed red pepper

Servings: persons

2 T-bone steaks (about 3/4 pound), cut 1/2 inch thick
6 tablespoons extra-virgin olive oil
2 tablespoons chopped oregano
1 large roasted red bell pepper, cut into 1-inch strips (3/4 cup)
3/4 pound fingerling potatoes
2 small onions, thinly sliced
2 fresh bay leaves
2 cups chicken stock
2 cups water
Kosher salt
2 cups chopped beet greens
Freshly ground black pepper
Crushed red pepper

1
Rub the steaks with 2 tablespoons of the oil and the oregano and let stand for 30 minutes.
2
In a medium saucepan, combine the pepper, potatoes, onions, bay leaves, stock, water and 2 tablespoons of the oil.
3
Season with salt and bring to a boil.
4
Cook over moderately high heat for 30 minutes.
5
Drain, discard the bay leaves and return the vegetables to the saucepan.
6
Coarsely mash the potatoes with a fork.
7
Fold in the beet greens and season with salt, black pepper and crushed red pepper.
8
Heat a cast-iron skillet and add the remaining 2 tablespoons of oil.
9
Add the potato hash and press into a round.
10
Cook over moderately high heat until crusty on the bottom, 5 minutes.
11
Carefully flip the hash (in parts if necessary) and cook until browned on the other side.
12
Transfer to a plate.
13
Preheat a griddle.
14
Add the steaks, season with salt and pepper and cook over high heat until well-browned, 3 minutes.
15
Flip the steaks and cook for 2 minutes.
16
Serve the steaks right away with the hash.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 T-bone steaks (about 3/4 pound), cut 1/2 inch thick, 6 tablespoons extra-virgin olive oil, 2 tablespoons chopped oregano, 1 large roasted red bell pepper, cut into 1-inch strips (3/4 cup), and more.

Yes, T-Bone Churrasco a la Plancha falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

T-Bone Churrasco a la Plancha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions