Argentinean-Style Steak Ingredients: 2 beef T-bone or porterhouse steaks, cut 1" thick 3 tbsp. olive oil 2 tbsp. snipped fresh Italian flat-leaf parsley 1 tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed 2 - 3 cloves garlic, minced 1/4 tsp. each salt, ground red pepper Directions: In a grill with a cover arrange heated coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack directly over pan. Cover and grill steaks to desired doneness. (Use meat thermometer...140º F - Rare, 150º F - Medium Internal temp.) Meanwhile, for sauce, stir olive oil, parsley, oregano, garlic, salt and red pepper. Spoon sauce on top of steaks for last 2 minutes of grilling. To grill directly: Grill steaks on an uncovered grill directly over medium coals to desired doneness, turning once. [Allow 8 - 12 minutes for medium-rare (145º F) doneness or 12 to 15 minutes for medium (150º F) doneness.] An oregano-accented sauce brings out the best in T-bone or porterhouse steak. Try it on sirloin steak, too. (To broil: Place steaks on the unheated rack of a broiler pan. Broil with surface of steak 3 - 4" from heat to desired doneness, turning once. [Allow 15 - 20 minutes for medium-rare (145º F) to medium (150º F) doneness.] Spoon sauce on steaks for last 2 minutes of broiling.
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