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Ingredients

• 2   T-bone steaks, cut 1/2 inch thick (about 3/4 pound)
• 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

Description

Chef Francis Mallman Delves Into Grilling Methods Like A La Plancha -- On A Griddle -- In His Book.

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