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Argentinean-Style Steak

An oregano-accented sauce brings out the best in T-bone or porterhouse steak. Try it on sirloin steak, too.



List of Ingredients




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 to 3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Recipe



1. Grill steaks to desired doneness. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)NOTE: This can also be done on 'The Forman Grill'

2. Meanwhile, for the sauce, stir together the olive oil, parsley, oregano, garlic, salt, and red pepper. Spoon the sauce on top of the steaks for the last 2 minutes of grilling. Makes 4 servings.

3. To grill directly: Grill the steaks on an uncovered grill directly over medium coals to desired doneness, turning once. [Allow 8 to 12 minutes for medium-rare (145 degrees F) doneness or 12 to 15 minutes for medium (160 degrees F) doneness.]

4. To broil: Place steaks on the unheated rack of a broiler pan. Broil with surface of steak 3 to 4 inches from heat to desired doneness, turning once. [Allow 15 to 20 minutes for medium-rare (145 degrees F) to medium (160 degrees F) doneness.] Spoon sauce on steaks for the last 2 minutes of broiling.

Nutrition facts per serving: 275 calories, 19 g total fat, 5 g saturated fat, 68 mg cholesterol, 191 mg sodium, 1 g carbohydrate, 0 g fiber, 24 g protein, 1% vitamin A, 5% vitamin C, 1% calcium, 18% iron.