Spicy Pampas Steaks By Arthur Boehm, September-October 2003 Adapted from Better Homes and Gardens Indoor Grilling

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(Serves 2)

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The best beef plus a traditional Argentinean accompaniment equals superb eating.

• 1 tablespoon, roughly chopped flat-leaf parsley
• 1 tablespoon, extra-virgin olive oil
• 1 1/2 teaspoons, snipped fresh oregano or 1/2 teaspoon dried, crushed
• 1 large garlic clove, minced
• Large pinch, kosher or sea salt
• 1/8 teaspoon, cayenne pepper
• 2 small boneless rib-eye steaks cut 1 inch thick (about 1 pound total)

Preheat the grilling machine. In a small bowl combine the parsley, olive oil, oregano, garlic, salt, and cayenne.

Place the steaks on the grill rack, and close the lid. Grill until desired doneness, 4 to 6 minutes for medium rare. During the last 2 minutes of grilling, open the grill, spoon the sauce over the steaks, close the lid, and continue to grill until the meat is done.