Ingrédients pour Baked Potatoes With Rib Eye Steak Hash
- 4 large russet potatoes
- 3 tablespoons vegetable oil
- Kosher salt, generously (for potatoes) and to taste (for steak and potatoes)
- 1 lb rib eye steak
- 1 red bell pepper (or other color)
- 1 orange bell pepper (as an alternative to other colored bell peppers)
- 1/2 medium onion, chopped
- 2 red jalapeno chiles, minced
- 1/2 cup heavy whipping cream
- 2 tablespoons chopped fresh thyme (plus sprigs for optional garnish)
- 1 teaspoon butter
- Pepper, generously and to taste
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Comment préparer Baked Potatoes With Rib Eye Steak Hash
- Preheat oven to 400°F (200°C).
- Wash and scrub 4 large russet potatoes. Rub with 1 tablespoon vegetable oil and sprinkle generously with coarse sea salt.
- Pierce each potato several times with a fork. Place directly on the oven rack with a baking sheet on a lower rack to catch drips.
- Bake for 1 hour, or until tender.
- While potatoes bake, season 1 lb rib eye steak generously with salt and pepper.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat.
- Sear steak for 2 minutes per side, until browned but still rare. Transfer to a plate and let rest.
- Reduce heat to medium. Add 1 bell pepper (any color), 1/2 medium onion (chopped), and 2 jalapeños (minced, wear gloves!) to the skillet.
- Sauté until peppers are softened and onions caramelized, about 30 minutes.
- Cut the rested steak crosswise into 1/4-inch thick slices, then halve lengthwise into strips.
- Add 1/2 cup heavy cream, 2 tablespoons chopped fresh thyme (or oregano/marjoram), and the sliced steak to the pepper mixture.
- Simmer until steak is heated through and the cream has slightly thickened, about 1 minute.
- Season with salt and pepper to taste.
- Cut a cross into the top of each baked potato and gently press the sides to open slightly.
- Add 1 teaspoon butter, salt, and pepper to the inside of each potato and mash lightly with a fork.
- Spoon the steak and pepper mixture generously into each potato.
- Garnish with fresh thyme sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
29g
Fat
111g
Carbs
24g
