Argentinean-style Steak


  • 2 beef T-bone or porterhouse steaks, cut 1 inch thick
  • 3 tablespoons olive oil
  • 2 tablespoons snipped fresh Italian flat-leaf parsley
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 2 - 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


An Oregano-accented Sauce Brings Out The Best In A T-bone, Porterhouse Or Sirloin Steak.

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