Baked Potatoes with Rib-Eye Steak Hash
Baked Potatoes with Rib-Eye Steak Hash is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°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 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 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
