Baked Potatoes with Rib Eye Steak Hash
Ingredients
- 4 large russet potatoes (each about 10 ounces)
- Olive oil
- Coarse kosher salt
- 1 10-ounce rib-eye steak, trimmed
- 2 tablespoons olive oil
- 2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips
- 1 large onion, halved, thinly sliced
- 2 red jalapeño chiles, halved, seeded, very thinly sliced crosswise
- 1 cup heavy whipping cream
- 2 teaspoons chopped fresh marjoram
- 2 teaspoons butter
- Fresh marjoram sprigs (optional)
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