Recipe courtesy Rachael Ray. We watched Rachel make this during her "bar food" episode and made it that evening. A nice & hardy dish, it was super easy and really tasty.
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Units: US | Metric
- 4 large starchy potatoes, such as Idaho
- 2 tablespoons vegetable oil, divided
- 2 tablespoons butter
- 2 garlic cloves, chopped
- 4 scallions, chopped
- 1 lb beef sirloin, thin cut no more than 3/4-inch thick, trimmed and thinly sliced
- coarse black pepper
- 2 tablespoons Worcestershire sauce
- 2 anaheim chilies or 2 poblano chiles, seeded and thinly sliced
- 1 medium red onion, thinly sliced
- 2 -3 tablespoons fresh thyme leaves, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream or 1/2 cup low-fat sour cream
- 1/4-1/2 cup milk, depending on how you soft you like your mashers
- 10 ounces shredded sharp cheddar cheese
- 1Cut potatoes, skins-on, into small chunks.
- 2Place potatoes in a pot and cover with cold water.
- 3Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
- 4Place a small pot over low heat and add butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat, about 5 minutes. Turn off heat and let stand.
- 5Heat a large nonstick skillet over high heat.
- 6Season up the sliced steak with salt and pepper then add a tablespoon of vegetable oil, one turn of the pan, the oil will smoke; don't freak out, just add the meat and start searing it up.
- 7Brown the strips on all sides hit it with some Worcestershire sauce then push it off to one side of the pan.
- 8Add another tablespoon vegetable oil to the pan then the chiles and onions. Season up the veggies with salt and pepper then toss them around, searing up the edges, for another 1 to 2 minutes before combining all the meat and veggies together.
- 9Add in thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir fry.
- 10Turn off heat and squeeze the juice of 1 lime over the steak and veggies. Taste for seasoning.
- 11Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher.
- 12Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese.
- 13Season-up the mashed super skins with salt and pepper, to your taste. Pile up the mashed super skins on a platter, top with steak hash. Yum-o!
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Nutritional Facts for Mashed Super Skins With Steak and Pepper Hash
Serving Size: 1 (469 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 699.3
- Calories from Fat 368
- Total Fat 40.9 g
- Saturated Fat 20.6 g
- Cholesterol 120.3 mg
- Sodium 449.8 mg
- Total Carbohydrate 51.6 g
- Dietary Fiber 6.6 g
- Sugars 4.7 g
- Protein 32.9 g