Name: Baked Potatoes with Rib-Eye Steak Hash
Yield: 4 Servings
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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