Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise

Name: Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons ancho chile powder; 227 grams asparagus, tough ends trimmed; 4 servings Sliced avocado, for garnish; 2 Tbsps freshly ground black pepper; 2 teaspoons brown sugar; 1 pinch Pinch cayenne pepper, plus more for seasoning if desired; 3 larges egg yolks; 2 cloves garlic, minced; 2 teaspoons granulated garlic; 1 green bell pepper, seeded and diced; 1 teaspoon instant espresso powder; 1 teaspoons kosher salt, plus more for seasoning if desired; 2 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp lemon juice, plus more for seasoning if desired; 1 teaspoons dry mustard powder; 59 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil, plus more for the grill; 1 teaspoon onion powder; 1 teaspoon ground oregano; 1 red bell pepper, seeded and diced; 1 small red onion, diced; 2 red peppers; 4 servings Chopped scallions, for garnish; 1 trimmed skirt steak, about 1 1/2 pounds; 1 teaspoons smoked paprika; 10 Tbsps unsalted butter, melted; 227 grams Yukon gold potatoes, scrubbed and cut into 1/2-inch dice

Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise is a gluten free recipe with 4 servings. One portion of this dish contains approximately 28g of protein, 71g of fat, and a total of 855 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. It works well as a rather pricey side dish for The Fourth Of July. If you have brown sugar, pepper, avocado, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

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.

Ingredients you will need

Instant Espresso

Ancho Chili Powder

Granulated Garlic

Dried Oregano

Mustard Powder

Black Pepper

Onion Powder

Brown Sugar

Salt

Equipment you will use

Bowl

Toss the asparagus with the olive oil, salt, and pepper.

Ingredients you will need

Asparagus

Olive Oil

Pepper

Salt

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.

Ingredients you will need

Steak

Dry Seasoning Rub

Equipment you will use

Grill

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.

Ingredients you will need

Asparagus

Grains

Steak

Equipment you will use

Grill

Aluminum Foil

Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper

Salt And Pepper

Vegetable

Olive Oil

Seasoning

Potato

Garlic

Onion

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.

Ingredients you will need

Roasted Red Peppers

Smoked Paprika

Sliced Steak

Hollandaise Sauce

Asparagus

Green Onions

Avocado

Potato

Hash Browns

Over a stovetop gas flame, or under a broiler, char the red peppers on all sides.

Ingredients you will need

Red Pepper

Equipment you will use

Broiler

Place the peppers in a bowl and cover tightly with plastic wrap.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Peppers

Pepper

Seeds

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Lemon Juice

Egg Yolk

Ground Cayenne Pepper

Paprika

Butter

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Cayenne Pepper

Lemon Juice

Peppers

Salt

Equipment

Ingredients

Servings:

2teaspoons

ancho chile powder 227grams

asparagus, tough ends trimmed 4servings

Sliced avocado, for garnish 2Tbsps

freshly ground black pepper 2teaspoons

brown sugar 1pinch

Pinch cayenne pepper, plus more for seasoning if desired 3larges

egg yolks 2cloves

garlic, minced 2teaspoons

granulated garlic 1

green bell pepper, seeded and diced 1teaspoon

instant espresso powder 1teaspoons

kosher salt, plus more for seasoning if desired 2teaspoons

kosher salt 4servings

Kosher salt and freshly ground black pepper 1Tbsp

lemon juice, plus more for seasoning if desired 1teaspoons

dry mustard powder 59milliliters

extra-virgin olive oil 1Tbsp

extra-virgin olive oil, plus more for the grill 1teaspoon

onion powder 1teaspoon

ground oregano 1

red bell pepper, seeded and diced 1small

red onion, diced 2

red peppers 4servings

Chopped scallions, for garnish 1

trimmed skirt steak, about 1 1/2 pounds 1teaspoons

smoked paprika 10Tbsps

unsalted butter, melted 227grams

Yukon gold potatoes, scrubbed and cut into 1/2-inch dice

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Flora Springs Napa Valley Merlot

Bursting with big black cherry, juniper berry and black licorice flavors, easing into notes of cardamom, cinnamon, and gentle vanilla creme. There's an intriguing granite minerality to the wine along with a toasty, sweet oak profile in the finish. This is a wonderful stand-alone wine, but can be paired with a variety of dishes. It's forceful personality make it a good match for almost anything a Cabernet would be paired with, a favorite steak dish for instance, yet the wine's tannin structure is soft enough to pair with eggplant parmesan or your favorite chicken dish.