Recipe courtesy of Guy Fieri
Save Recipe Print
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

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Classic Breakfast Coffee Cake

Recipe courtesy of Alex Guarnaschelli

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Swiss Steak

Recipe courtesy of Alton Brown

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Healthy Grilled Shrimp Fajita Foil Pack

Recipe courtesy of Food Network Kitchen

Buttermilk Cheddar Biscuits

Recipe courtesy of Ina Garten

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword