Baked Potatoes With Rib-eye Steak Hash Recipe

No Photo

Have you made this?

 Share your own photo!

Baked Potatoes with Rib-Eye Steak Hash

Vicki Butts (lazyme)

By
@lazyme5909

I love to make this with leftover steak and can't wait to try this version.

From Bon Appetit, March 2005.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

4

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

4 large
russet potatoes (each about 10 ounces)
olive oil
coarse kosher salt
10 oz
rib-eye steak, trimmed
2 Tbsp
olive oil
2
bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch wide strips
1 large
onion, halved, thinly sliced
2
red jalapeno chiles, halved, seeded, very thinly sliced crosswise
1 c
heavy whipping cream
2 tsp
fresh marjoram, chopped
4 tsp
butter
fresh marjoram sprigs, optional

Directions Step-By-Step

1
Preheat 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.
2
Sprinkle 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.
3
Cut 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.
4
Cut 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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American