GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE

Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise image

Provided by Guy Fieri

Time 1h30m

Yield 4 servings

Number Of Ingredients 32

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Ingredients

2 tablespoons freshly ground black pepper
2 teaspoons brown sugar
2 teaspoons kosher salt
2 teaspoons ancho chile powder
2 teaspoons granulated garlic
1 teaspoon instant espresso powder
1 teaspoon ground oregano
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/2 pound asparagus, tough ends trimmed
1 tablespoon extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground black pepper
1 piece trimmed skirt steak, about 1 1/2 pounds
1/4 cup extra-virgin olive oil
1/2 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Roasted Red Pepper Hollandaise, recipe follows
Chopped scallions, for garnish
Sliced avocado, for garnish
Smoked paprika, for sprinkling (optional)
2 red peppers
3 large egg yolks
1 tablespoon lemon juice, plus more for seasoning if desired
1/2 teaspoon kosher salt, plus more for seasoning if desired
1/2 teaspoon smoked paprika
Pinch cayenne pepper, plus more for seasoning if desired
10 tablespoons unsalted butter, melted

Steps:

For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly.
Toss the asparagus with the olive oil, salt, and pepper.
Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain.
For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning.
To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers.
Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.