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)


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

From Bon Appetit, March 2005.

pinch tips: How to Use a Meat Thermometer


 Be the First




15 Min


1 Hr 30 Min


Stove Top


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

Directions Step-By-Step

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.
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.
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.
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