Baked Potatoes With Rib-eye Steak Hash

Total Time: 1 hr 50 mins Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 400°f
• 2 rub potatoes with vegetable oil; sprinkle with coarse salt.
• 3 pierce potato with fork several times and place directly on oven rack with a baking sheet on a lower rack to catch any drips.
• 4 bake until tender, about 1 hour.
• 5 sprinkle steak with salt and pepper.
• 6 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.
• 7 transfer steak to plate.
• 8 reduce heat to medium. add bell peppers, onion, and jalapeños to skillet. sauté until peppers are soft and onion caramelizes, about 30 minutes.
• 9 cut steak crosswise into 1/4-inch-thick slices. halve slices lengthwise into strips.
• 10 add cream, chopped thyme, and steak to pepper mixture.
• 11 simmer until steak is heated through and cream thickens slightly, about 1 minute. season to taste with salt and pepper.
• 12 cut cross in potatoes and press on sides to open slightly.
• 13 add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. top each with steak mixture.
• 14 garnish with thyme if desired.