BAKED POTATOES WITH RIB-EYE STEAK HASH

Baked Potatoes With Rib-Eye Steak Hash image

Provided by Scoutie

Categories Potato

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

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4 large russet potatoes
vegetable oil
coarse kosher salt
10 ounces rib eye steaks
2 tablespoons vegetable oil
1 red bell pepper, cut into 1/4-inch-wide strips
1 orange bell pepper, cut into 1/4 inch-wide strips
1 large onion, thinly sliced
2 red jalapeno chiles, halved, seeded, very thinly sliced crosswise
1 cup heavy whipping cream
2 teaspoons fresh thyme, finely chopped
2 teaspoons butter

Steps:

Preheat oven to 400°F
Rub potatoes with vegetable oil; sprinkle with coarse salt.
Pierce potato with fork several times and place directly on oven rack with a baking sheet on a lower rack to catch any drips.
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 thyme, 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 thyme if desired.