Baked Potatoes With Rib-Eye Steak Hash
photo by lazyme
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>