Baked Potatoes with Rib-Eye Steak Hash

Gluten Free
Health score
29%
Baked Potatoes with Rib-Eye Steak Hash
45 min.
4
772kcal

Suggestions


Indulge in the hearty flavors of our Baked Potatoes with Rib-Eye Steak Hash, a gluten-free delight that elevates the humble baked potato to a whole new level. This dish is perfect for a cozy family dinner or a gathering with friends, delivering both comfort and sophistication in every bite.

Picture this: fluffy, perfectly baked russet potatoes, their skins crisped to perfection, are generously topped with a rich and creamy rib-eye steak hash. With tender chunks of steak seared to a juicy medium-rare, combined with sautéed sweet bell peppers, onions, and a hint of fresh marjoram, this meal is a feast for the senses. Drizzled with heavy whipping cream and sprinkled with a touch of salt and pepper, each forkful is a harmonious blend of savory and delicious burst of flavors.

Ready in just 45 minutes, this dish is not only satisfying but also easy to prepare, making it an ideal choice for those who love home-cooked comfort food without the fuss. Whether you are a seasoned home chef or a beginner, our step-by-step instructions will guide you to creating a show-stopping meal that’s sure to impress. Treat yourself and your loved ones to a culinary experience that combines the warmth of baked potatoes with the robust allure of rib-eye steak. Dive in and savor the delightful combination today!

Ingredients

  • teaspoons butter 
  • servings coarse kosher salt 
  • teaspoons marjoram fresh chopped
  • cup heavy whipping cream 
  • tablespoons olive oil 
  • large onion halved thinly sliced
  •  bell peppers red cut into 1/4-inch-wide strips (preferably 1 and 1 orange)
  •  jalapeño chiles red halved seeded very thinly sliced
  • 10 ounce rib-eye steak trimmed
  • large russet potatoes (each 10 ounces)

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Preheat oven to 400°F. Rub potatoes with olive oil; sprinkle with coarse salt.
  2. Place on baking sheet. Pierce with fork.
  3. Bake until tender, about 1 hour.
  4. Sprinkle steak with salt and pepper.
  5. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
  6. Add steak and sear until brown but still very rare, about 2 minutes per side.
  7. Transfer steak to plate. Reduce heat to medium.
  8. 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 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.
  11. Cut cross in potatoes and press on sides to open slightly.
  12. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture.
  13. Garnish with marjoram.

Nutrition Facts

Calories772kcal
Protein12.63%
Fat48.96%
Carbs38.41%

Properties

Glycemic Index
67.69
Glycemic Load
54.2
Inflammation Score
-10
Nutrition Score
33.083478201991%

Flavonoids

Apigenin
0.12mg
Luteolin
0.38mg
Isorhamnetin
1.88mg
Kaempferol
0.26mg
Myricetin
0.02mg
Quercetin
7.75mg

Nutrients percent of daily need

Calories:772.25kcal
38.61%
Fat:43.1g
66.31%
Saturated Fat:21.83g
136.43%
Carbohydrates:76.08g
25.36%
Net Carbohydrates:69.29g
25.2%
Sugar:8.49g
9.43%
Cholesterol:121.22mg
40.41%
Sodium:301.99mg
13.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.02g
50.05%
Vitamin C:110.45mg
133.88%
Vitamin B6:1.83mg
91.52%
Vitamin A:2948.47IU
58.97%
Potassium:1989.62mg
56.85%
Vitamin B3:8.04mg
40.22%
Phosphorus:370.1mg
37.01%
Manganese:0.71mg
35.43%
Zinc:5.09mg
33.9%
Selenium:20.89µg
29.84%
Magnesium:116.55mg
29.14%
Vitamin B1:0.43mg
28.77%
Vitamin B2:0.47mg
27.73%
Iron:4.9mg
27.24%
Fiber:6.79g
27.16%
Copper:0.48mg
23.79%
Folate:92.5µg
23.12%
Vitamin B12:1.28µg
21.34%
Vitamin K:19.04µg
18.13%
Vitamin E:2.7mg
18.03%
Vitamin B5:1.52mg
15.17%
Calcium:107.43mg
10.74%
Vitamin D:1.02µg
6.82%
Source:Epicurious