Baked Potatoes With Rib Eye Steak Hash

15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"This recipe takes a classic hash and turns it inside out - the potatoes aren't used in the hash, but under it. I think that I will probably add some Cajun seasoning to the steaks when I try this. From Bon Appetit, March 2005."

Original is 4 servings

Nutritional

  • Serving Size: 1 (601.7 g)
  • Calories 666.4
  • Total Fat - 33.5 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 95.5 mg
  • Sodium - 168.6 mg
  • Total Carbohydrate - 68.4 g
  • Dietary Fiber - 11.6 g
  • Sugars - 8.8 g
  • Protein - 25.7 g
  • Calcium - 80.2 mg
  • Iron - 4.8 mg
  • Vitamin C - 131.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 400°F.

Step 2

Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork.

Step 3

Bake until tender, about 1 hour.

Step 4

Sprinkle steak with salt and pepper.

Step 5

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.

Step 6

Add steak and sear until brown but still very rare, about 2 minutes per side.

Step 7

Transfer steak to plate.

Step 8

Reduce heat to medium.

Step 9

Add bell peppers, onion, and jalapenos to skillet. Saute until peppers are soft and onion caramelizes, about 30 minutes.

Step 10

Cut steak crosswise into 1/4-inch-thick slices.

Step 11

Halve slices lengthwise into strips.

Step 12

Add cream, chopped marjoram, and steak to pepper mixture.

Step 13

Simmer until steak is heated through and cream thickens slightly, about 1 minute.

Step 14

Season to taste with salt and pepper.

Step 15

Cut cross in potatoes and press on sides to open slightly.

Step 16

Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork.

Step 17

Top each with steak mixture. Garnish with marjoram.

Tips


No special items needed.

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