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