Texas Eggs Benedict

Name: Texas Eggs Benedict
Ingredients: 3 tablespoons finely chopped red onions; 2 tablespoons fresh cilantro, finely chopped; 1 tablespoon olive oil; 3 plum tomatoes, seeded and finely diced; One 15-ounce can black beans, drained, rinsed well anddrained again; 1 serrano chile, finely diced; Juice of 1 lime; Salt and freshly ground black pepper; 1 tablespoon fresh lime juice; 3 large egg yolks, lightly beaten; 1 1/2 sticks unsalted butter, melted until foamy; 1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cloves garlic, smashed to a paste; 1 stick unsalted butter, softened; Salt and freshly ground black pepper; 4 slices pain de mie, sliced 1-inch thick; One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices; 3 tablespoons spice rub, such as Bobby Flay's Steak Rub for Beef and Pork; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 1 tablespoon white wine vinegar; 4 eggs; Kosher salt and freshly ground black pepper; Whole cilantro leaves, for garnish

26 ingredients

25 steps

Ingredients

3 tablespoons finely chopped red onions
2 tablespoons fresh cilantro, finely chopped
1 tablespoon olive oil
3 plum tomatoes, seeded and finely diced
One 15-ounce can black beans, drained, rinsed well anddrained again
1 serrano chile, finely diced
Juice of 1 lime
Salt and freshly ground black pepper
1 tablespoon fresh lime juice
3 large egg yolks, lightly beaten
1 1/2 sticks unsalted butter, melted until foamy
1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed to a paste
1 stick unsalted butter, softened
Salt and freshly ground black pepper
4 slices pain de mie, sliced 1-inch thick
One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices
3 tablespoons spice rub, such as Bobby Flay's Steak Rub for Beef and Pork
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 tablespoon white wine vinegar
4 eggs
Kosher salt and freshly ground black pepper
Whole cilantro leaves, for garnish

Directions

1

For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper.
2

Let the relish sit at room temperature for 30 minutes to allow flavors to meld.
3

For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water.
4

Whisk the yolks until pale yellow and fluffy.
5

Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
6

Remove from the heat, whisk in the steak sauce and season with the salt and black pepper.
7

Keep warm.
8

For the Texas toast: Heat a grill pan over medium-high heat.
9

Combine the garlic, butter and some salt and pepper in a small bowl.
10

Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.
11

For the steak: Put each slice in between pieces of plastic wrap and use a meat
12

mallet to pound them into thin steaks.
13

Sprinkle both sides with some of the steak
14

rubsalt and black pepper.
15

Heat the oil in a cast-iron pan over high heat.
16

Add the steaks and cook until a crust forms, about 1 minute.
17

Flip and cook for another minute until the other side forms a crust as well.
18

For the poached eggs: Bring 3 cups water and vinegar to a gentle simmer in a large high-sided frying pan.
19

Break each egg into a cup and gently add to the water.
20

Poach until the yolks are nearly set, 4 to 5 minutes.
21

Remove the eggs from the pan with a slotted spoon to drain the liquid.
22

Season the top with salt and black pepper.
23

For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast.
24

Top each with 2 pieces of steak, a poached egg, then some of the hollandaise.
25

Garnish with whole cilantro leaves.