Ingredients
- 4 large russet potatoes (each about 10 ounces)
- Olive oil
- Coarse kosher salt
- 10 ounce beef ribeye steak (1 steak, trimmed)
- 2 tablespoons olive oil
- 2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips
- 1 large yellow onion (halved, thinly sliced)
- 2 red jalapeño chiles pepper (halved, seeded, very thinly sliced crosswise)
- 1 cup heavy whipping cream
- 2 teaspoons chopped fresh marjoram
- 4 teaspoons butter
- Fresh marjoram sprigs (optional)
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork.
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Step 3: Bake until tender, about 1 hour.
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Step 4: Sprinkle steak with salt and pepper.
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Step 5: Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
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Step 6: Add steak and sear until brown but still very rare, about 2 minutes per side.
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Step 7: Transfer steak to plate.
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Step 8: Reduce heat to medium.
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Step 9: Add bell peppers, onion, and jalapenos to skillet. Saute until peppers are soft and onion caramelizes, about 30 minutes.
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Step 10: Cut steak crosswise into 1/4-inch-thick slices.
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Step 11: Halve slices lengthwise into strips.
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Step 12: Add cream, chopped marjoram, and steak to pepper mixture.
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Step 13: Simmer until steak is heated through and cream thickens slightly, about 1 minute.
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Step 14: Season to taste with salt and pepper.
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Step 15: Cut cross in potatoes and press on sides to open slightly.
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Step 16: Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork.
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Step 17: Top each with steak mixture. Garnish with marjoram.
We hope you enjoy this recipe!
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