baked potatoes with rib-eye steak hash
I love to make this with leftover steak and can't wait to try this version. From Bon Appetit, March 2005.
No Image
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 large russet potatoes (each about 10 ounces)
- - olive oil
- - coarse kosher salt
- 10 ounces rib-eye steak, trimmed
- 2 tablespoons 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 cup heavy whipping cream
- 2 teaspoons fresh marjoram, chopped
- 4 teaspoons butter
- - fresh marjoram sprigs, optional
How To Make baked potatoes with rib-eye steak hash
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Step 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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Step 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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Step 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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Step 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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