Baked Potatoes with Rib-Eye Steak Hash
Vicki Butts (lazyme)
From Bon Appetit, March 2005.
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- 4 large
- russet potatoes (each about 10 ounces)
- olive oil
- coarse kosher salt
- 10 oz
- rib-eye steak, trimmed
- 2 Tbsp
- olive oil
- bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch wide strips
- 1 large
- onion, halved, thinly sliced
- red jalapeno chiles, halved, seeded, very thinly sliced crosswise
- 1 c
- heavy whipping cream
- 2 tsp
- fresh marjoram, chopped
- 4 tsp
- fresh marjoram sprigs, optional
1Preheat oven to 400°F. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour.
2Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add bell peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes.
3Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped marjoram, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.
4Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram.