Chef Nick Gibbs – Skirt Steak & Hollandaise

Ingredients:

• Skirt Steaks
• Eggs
• Onion
• Tomato
• Cucumber
• Garlic
• Citrus
• Pepper
• Salt
• Oil
• Butter – 12 tbsp

Directions:

1. Steak Prep
   1. Toss skirt steaks in mixture of onions, tomatoes, cucumber, garlic and olive oil, and set aside to marinate.
2. Hollandaise
   1. Add 3 egg yolks to a cooking pot.
   2. Add 3 tbsp of water and 12 tbsp of butter to the pot.
   3. Place on the stove top at a low heat, and mix.
   4. The idea is “low and slow” so that the yolks don’t scramble and curdle.
   5. Add salt for seasoning and squeeze half a lemon into the pot.
   6. Mix until butter has melted and the sauce is consistent.
3. Pansear the steak
   1. Heat the pan over high heat.
   2. Add oil to the pan after it’s hot.
   3. Sear steaks on both sides – about 1 minute on each side.
   4. Optional: baste with garlic and butter.
   5. After the steaks are cooked, set them aside to rest.
   6. Slice steak, drizzle hollandaise over it, and then serve.