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Baked Potatoes with Rib-Eye Steak Hash




Source of Recipe


Bon Appetit 3/05






Recipe Introduction


This recipe takes a classic hash and turns it inside out - the potatoes aren't used in the hash, but under it.





List of Ingredients



• 4 large russet potatoes (each about 10 oz)
  
• olive oil
  
• coarse kosher salt
  
• 1 (10 oz) rib-eye-steak, trimmed
  
• 2 T olive oil
  
• 2 bell peppers (preferably 1 red and 1 orange), cut into 1/4" wide strips
  
• 1 large onion, halved, thinly sliced
  
• 2 red jalapeno chiles, halved, seeded, very thinly sliced crosswise
  
• 1 cup heavy whipping cream
  
• 2 tsps chopped fresh marjoram
  
• 4 tsps butter
  
• fresh marjoram sprigs (optional)
  






Instructions



1. Preheat oven to 400 degrees. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour.
   
2. Sprinkle steak with salt and pepper. Heat 2 T 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 jalapenos to skillet. Saute until peppers are soft and onion caramelizes, about 30 minutes.
   
3. Cut steak crosswise into 1/4" 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.
   
4. Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 tsp butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram.
   






Final Comments


4 servings