Recipe: Baked Potatoes with Rib-Eye Steak Hash (using onion and peppers)

BAKED POTATOES WITH RIB-EYE STEAK HASH

"This recipe takes a classic hash and turns it inside out - the potatoes aren't used in the hash, but under it."

4 large russet potatoes (each about 10 oz.)
Olive oil
Coarse kosher salt
1 (10 ounce) beef rib eye steak, trimmed
2 tablespoons olive oil
2 bell peppers, cut into 1/4-inch wide strips (preferable 1 red and 1 orange)
1 large onion, halved, thinly sliced
2 red jalapeno chiles, halved seeded very thinly sliced crosswise
1 cup heavy whipping cream
2 teaspoons chopped fresh marjoram
4 teaspoons butter
Fresh marjoram sprigs (optional, for garnish)

Preheat oven to 400 degrees F.

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

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 jalapenos to skillet. Saute 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 heavy cream, chopped marjoram, 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 marjoram.

Makes 4 servings
Source: Kristine Kidd (food editor), Bon Appetit magazine, March 2005