Baked Potatoes with Rib-Eye Steak Hash

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This hearty baked potatoes with rib-eye steak hash recipe offers a sophisticated twist on the classic British jacket potato. By topping a perfectly crisp, salt-rubbed potato with a rich mixture of pan-seared steak, sweet caramelised onions and vibrant peppers, you transform a simple staple into a luxurious, high-protein dinner. The addition of double cream and fresh marjoram creates a savoury sauce that soaks into the fluffy potato base, providing a wonderful depth of flavour.

Ideal for a comforting weeknight meal or a casual weekend supper, this dish is as nourishing as it is filling. It is particularly well-suited for those looking for a high-protein option that does not compromise on taste. Serve these potatoes piping hot from the oven, perhaps with a crisp green salad on the side to balance the richness of the steak and cream.

Ingredients for Baked Potatoes with Rib-Eye Steak Hash

4 large russet potatoes (each about 275g )
Azeite de oliva
Sal kosher grosso
30g rib-eye steak, trimmed
2 colheres de sopa de azeite de oliva
2 peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips
1 cebola grande, cortada ao meio, fatiada finamente
2 red jalapeño chillies, halved, seeded, very thinly sliced crosswise
240ml de creme de leite fresco
2 teaspoons chopped fresh marjoram
20ml butter
Fresh marjoram sprigs (optional)

How to make Baked Potatoes with Rib-Eye Steak Hash

Preheat oven to 204°C. 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 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.