BAKED POTATOES WITH RIB-EYE STEAK HASH

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Baked Potatoes with Rib-Eye Steak Hash image

Categories     Beef     Potato     Bake     Sauté     Meat     Steak     Bell Pepper     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

4 large russet potatoes (each about 10 ounces)
Olive oil
Coarse kosher salt
1 10-ounce 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 jalapeño chiles, halved, seeded, very thinly sliced crosswise
1 cup heavy whipping cream
2 teaspoons chopped fresh marjoram
4 teaspoons butter
Fresh marjoram sprigs (optional)

Steps:

  • 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.

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