Baked Potatoes With Rib Eye Steak Hash Recipe Epicuriouscom

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BAKED POTATOES WITH RIB-EYE STEAK HASH



Baked Potatoes With Rib-Eye Steak Hash image

This is a classic hash recipe turned inside out, just fill the potato! I think oregano or marjoram could also be used in place of the thyme. I also use gloves when handling any chile peppers, don't wanna touch your eye after dealing with peppers! Adapted from Bon Appetit magazine, March 2005.

Provided by Scoutie

Categories     Potato

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 796.7, Fat 47, SaturatedFat 22.3, Cholesterol 134.8, Sodium 105.4, Carbohydrate 73.8, Fiber 10.3, Sugar 7.3, Protein 22.2

RIB-EYE STEAK AND CRISPY SMASHED POTATOES FOR TWO



Rib-Eye Steak and Crispy Smashed Potatoes for Two image

Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.

Provided by Anna Stockwell

Categories     Valentine's Day     Beef     Potato     Shallot     Parsley     Basil     Orange     Paprika     Dinner     Wheat/Gluten-Free     Steak

Yield 2 servings

Number Of Ingredients 11

1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)
1 1/2 tsp. kosher salt, divided, plus more
1/2 tsp. freshly ground black pepper
1 lb. baby Yukon Gold potatoes
1/2 shallot, finely chopped
4 tsp. sherry vinegar
1/2 cup extra-virgin olive oil
1/4 cup finely chopped parsley (from about 1/2 bunch)
1/4 cup finely chopped basil (from about 1/2 bunch)
1 tsp. finely grated orange zest
1/2 tsp. smoked Spanish paprika

Steps:

  • Season steak with 1/2 tsp. salt and 1/2 tsp. pepper. Let sit at room temperature 1 hour.
  • Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20-25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).
  • While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 tsp. salt; set sauce aside until ready to serve.
  • About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12-15 minutes. Transfer to a cutting board and let rest 10 minutes.
  • Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 tsp. salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.
  • Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.

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