Recipe courtesy of Guy Fieri
Total:
1 hr 30 min
Active:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Dry Rub:
Hash:
Roasted Red Pepper Hollandaise:

Directions

Hash:

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.

Roasted Red Pepper Hollandaise:

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

More from:

Breakfast

IDEAS YOU'LL LOVE

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Breakfast Burrito Kit

Recipe courtesy of Ree Drummond

Sausage Gravy Breakfast Lasagna

Recipe courtesy of Food Network Kitchen

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Breakfast Tart with Pancetta and Green Onions

Recipe courtesy of Giada De Laurentiis

Roasted Cauliflower Steaks

Recipe courtesy of Valerie Bertinelli

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking