Prep 15 mins
Cook 1 hr 35 mins
This is a classic hash recipe turned inside out, just fill the potato! I think oregano or marjoram could also be used in place of the thyme. I also use gloves when handling any chile peppers, don't wanna touch your eye after dealing with peppers! Adapted from Bon Appetit magazine, March 2005.
- 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
- 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.