Guy Fieri’s Grilled Skirt Steak Hash with Red Pepper Hollandaise | Guy’s Big Bite | Food Network

Guy coats his grilled skirt steak in a bold chile-espresso rub and serves it over a potato hash with creamy red pepper hollandaise.
#GuyFieri #GuysBigBite #FoodNetwork #SkirtSteak #Hollandaise
Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/49DpcUL
Subscribe to Food Network ▶ http://foodtv.com/YouTube

We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Guy Fieri’s Grilled Skirt Steak Hash with Red Pepper Hollandaise | Guy’s Big Bite | Food Network

Starting off with my skirt steak hash I coat skirt steak in a bold chili espresso rub Grill until it’s perfectly tender then slice it up on a bias and serve over a hash of potatoes sweet peppers onions and asparagus now to serve with that I’ll make a roasted red

Bell pepper Holliday it’s creamy and slightly Smoky and Holliday has never been so foolproof had do you get the fire ready and this is a key thing to me is roasting red bell peppers to make this holidays now a lot of people you see them take the bell pepper hit some

Oil on it throw it on the burner and that’ll work on a nice little Char but two things I find one I find that it sometimes Burns through and then you eat up a bunch of the Flesh of the pepper which then you don’t get as much and the

Other thing it’s inconsistent so you’ll find like these parts of the pepper that didn’t get the direct flame they don’t peel as easy and then sometimes you find the peel being incorporated into the sauce I’ll show you the way that I like to do it it takes a little bit longer

Get yourself some cast iron take your peppers go into a pretty hot oven don’t have a wood fired oven doesn’t matter go around 350 400° slide it right in these are going to Brown up then we then we’re going to wrap them let them steam themselves and

Take off the Skins okay so letting this set out for a little room temperature uh set up and let’s get some uh dry rub going let’s talk about the dry rub what is it like of course fresh cracked black pepper we’ll get a little bit of onion

Powder you can make your own dry rub that you like mustard powder like a little bit of that Tang there some chili powder now this you could go real far with but I don’t want it to take the lead roll I just want it to play along nice with others and a little

Granulated garlic little dried oregano brown sugar of course that’s nice on it and a little instant espresso now this is the real key you think coffee and beef absolutely and last thing is some salt pinch more give it a little stir liberally sprinkle this across give it a

Flip there we go okay so there we go while that’s set wash up real quick get that Grill as hot as you can sear it off when I flip them when I go to move them I’m going to move them to the other side of the grill and the reason I want

To move to the other side of the grill is cuz it’s going to cool down a little bit so don’t when you’re flipping the steak don’t put it in the exact same spot it will skirt steak off we’ll just let this rest over here to the side okay all right bring this

Over cast iron skillet if you want to talk about one pan that I own a bunch of I own probably 15 cast iron skillets in every size shape and form takes a little longer to heat up but talk about nice round even heat and you can do anything with it you can take

It camping you put it right in the fire you can take it the the wood fired oven does it all you can fry in it you name it okay let’s talk let’s talk about what I’m going to do with it the hash I’m a big fan of hash I mean corn beef hash

When I go to a restaurant uh for breakfast is a go-to and the first thing I say is you make it is it in a can or not so if they make it they got to make it with the right principles and that’s how I did this dish small dice on the

Potato small dice on the veg little oil liberally into this pan there’s going to be a lot going on in here start dropping these in see if we’re hot okay got to make sure that we’re hot there we go I’m not going to spend a bunch of

Time chasing these little ends of the potato around there we go give a little store here’s the key coat this with some oil and don’t mess with it now if you got a lot of potatoes going on in here here’s one of my recommendations put a cover on

It let some of that steam help cook through those potatoes but what we want to what we want to have happen here is we want this hash we want the potato to actually have form and actually have color and not just get all mushed up CU you’re move them around too much

Okay go little touch of SMP season as we go you’re right there you go okay last but not least let me get this onion in here hash doesn’t get enough respect at dinner time you look at where hash came from well it came from the IDE aide that

You’d had dinner and you have all these leftovers what work great anything I mean maybe not throwing the pasta in there but trust me you had squash throw it in there you got potatoes throw it in there you know you’ve got some onions and everything left over laying around

Get those in there as well but the great thing is the protein you might have some left over prime rib that’s a little dried out it’s perfect it can all go in hash and hash can go to dinner look at that and now with some red bell pepper and some green bell

Pepper so look at that nice peppers and onions you know how to make Holliday I’m going to kind of make speed Holliday Here I usually do this by hand but trying to be real efficient with it okay last one this isn’t going good this one is going to go by hand okay so watch lightly with my hands Let It Go roll it back and forth hope it doesn’t break

It’s all over my bling oh that’s gnarly okay there we go all right okay into the blender doesn’t have to be a super high-powered one but we’ll dump that in pinch with some salt that’s the paprika and I like mine a little bit spicier little extra on the

Cayenne there you go little Look Away there just make sure no one’s paying attention people see you put that much pepper in there they get all freaked out then it’s already going to be hot just to oh look pretty bird and then that’s when you hit it

Okay out of the way give this a stir see how I’m not stirring it a bunch when it comes to the hash see how I’m throwing it on the floor see I’m not stirring it a bunch just letting it flip over so I can get that nice crust like that that’s

What I’m looking for and I still got to put Garlic in there but I’m not putting it in yet because the peppers are still so firm they haven’t had a chance to sweat yet that if I put the garlic in there’s a chance it can burn okay back

To this all right so everything’s in here now last thing I need is a little bit of lemon Juice really plump lemon so I’m going to get a bunch of juice out of that throw it off to the side now a lot of times you see the double boiler this is my quick and easy way to do it so I’ve got the yolks in

There come on take this off got that melted butter about a about a stick of it so what I’m going to do here dial this down get it on variable let it start okay let that start to go slowly just like we’re making Mayo there we go nice and easy so you

Can create that volume you hold your arm up in the air like this this long I want to go double boiler method after this all right it’s hot and I’m making hollidays okay all right you can see the consistency kind of the way it’s building up on the sides there okay so

We’ll turn it down Kick It Off look at that nice and thick okay so you basically made a fantastic mayonnaise with butter instead of oil and now we’re going to kick it up a notch thank you Emerald now we’re going to kick it up a notch cuz I got

Those roasted red bell peppers that I did in the oven look at that beautiful took the majority of the Char off of them the seeds and the skins and the stems so we give that a little tear we drop this in back on top we will put a lid on this

One get it on okay now go in nice big chunks of garlic in add that into it huh m not breakfast skirt steak this is skirt steak hash for dinner uhhuh that’s what I’m talking about I got some triple hash in here lay that skirt steak on

Top awesome and it’s all for dinner some grilled asparagus that also get mixed into this fantastic little olive oil salt and pepper let’s look at this red bell pepper green bell pepper the asparagus the garlic the onions all of that now we’ll grab some of the skirt steak that

Has the nice marinade on it or the nice dry rub that I put there we’ll get some avocado on top of that little green onion now we talked about elevating the flavor the roasted red bell pepper Holliday look at this when it goes right on so made of hollidays with the

Butter the egg yolks little touch of the cayenne and then took the roasted red bell pepper that I did in the wood fired oven pureed that into it so you have this beautiful holidays so we’re talking elevated holidays you get this you put it all together so look at that that is

Breakfast taken to the dinner table I get a little taste of this we go fantastic