Chef Joe Cipro's recipe of the week

Grilled Skirt Steak With Parmesan Baked Egg & Smoky Hollandaise

Ingredients (serves 4)

1 dozen eggs

1 1/2 lbs skirt steak

1 c grated Parmesan cheese

1/2 lb butter

10 oz mixed greens

1 qt cherry tomatoes

1 tsp Dijon mustard

1 lemon

2 Tbsp chipotle hot sauce

1 tsp chopped shallot

Directions

Begin by cutting the steak into four equal pieces and heating up your grill. While the steaks sit at room temperature for a few minutes, begin heating half of your butter over medium heat in a small saucepan. When a white foam develops on the top of the melted butter, skim it off with a spoon or ladle and reserve the clarified butter for your sauce.

To make the Hollandaise, start by boiling some water in a pot. Separate five egg yolks into a metal mixing bowl and whisk the egg yolks in the bowl while holding over the boiling water. Once the eggs become firm and are cooked, use a blender and blend on high with the clarified butter, mustard, shallot, juice from half the lemon, hot sauce, and salt and pepper.

Season and grill each skirt steak at four minutes on each side. Once that is finished, allow the steaks to rest for five minutes. Meanwhile, crack the remainder of the eggs into an oiled sauté pan and bake the eggs in the oven for 10 minutes. At five minutes, remove the egg pan and coat the eggs with the grated Parmesan cheese.

When the eggs are done, place over the steak. Serve with your favorite side salad of greens and tomatoes and finish with your Hollandaise.