baked potatoes with rib-eye steak hash
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I love to make this with leftover steak and can't wait to try this version. From Bon Appetit, March 2005.
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yield
4 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For baked potatoes with rib-eye steak hash
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4 lgrusset potatoes (each about 10 ounces)
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olive oil
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coarse kosher salt
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10 ozrib-eye steak, trimmed
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2 Tbspolive oil
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2bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch wide strips
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1 lgonion, halved, thinly sliced
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2red jalapeno chiles, halved, seeded, very thinly sliced crosswise
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1 cheavy whipping cream
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2 tspfresh marjoram, chopped
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4 tspbutter
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fresh marjoram sprigs, optional
How To Make baked potatoes with rib-eye steak hash
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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.
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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.
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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.
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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.
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