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.
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James Owensby
[email protected]I'm giving this recipe one star because it's the lowest rating I can give.
FAj005 J005
[email protected]This is the worst recipe I've ever tried.
Derpette Trollerou
[email protected]I would not recommend this recipe.
Yeasmin akter Mukta
[email protected]This dish is not worth the effort.
Cameron Collins
[email protected]The hollandaise was too runny.
Mrr Legacy
[email protected]The steak was a bit tough.
Rasa dainyte
[email protected]This recipe is a bit too salty for my taste.
Dennis Yegon
[email protected]I'm not a fan of hollandaise, but I loved the roasted red pepper sauce.
Frank Balowski
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Dad Jimmy
[email protected]I love the roasted red pepper hollandaise. It's so creamy and flavorful.
Paul Solomon
[email protected]This is my go-to recipe for grilled skirt steak. It's always juicy and flavorful.
Md Ragib Israk
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover steak.
Job van den Aakster
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Rana Atta
[email protected]I'm not a very experienced cook, but I was able to make this dish without any problems. The instructions are very clear.
Safar Ali
[email protected]I made this for a brunch party and it was a huge success. Everyone loved it.
Ahmed Zakaria
[email protected]This recipe is a bit time-consuming, but it's worth it. The results are amazing!
hamdani mariamilano
[email protected]I'm not a big fan of steak, but I loved this dish. The skirt steak was cooked perfectly and the hollandaise was amazing.
Stephen Contreras
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious.
Mr Trap
[email protected]I love the combination of flavors in this dish. The steak is savory, the roasted red peppers are sweet, and the hollandaise is tangy. It's a perfect balance.
Aryanna Sinkfield
[email protected]This grilled skirt steak hash was a hit with my family! The steak was tender and flavorful, and the roasted red pepper hollandaise was the perfect complement. I will definitely be making this again.