Texas Eggs Benedict

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Ingredients

Steak Rub for Beef and Pork

1. 1/4 c ancho chile powder
2. 2 T ground coriander
3. 2 T dry mustard
4. 2 T paprika
5. 2 T freshly ground black pepper
6. 2 T Kosher salt
7. 1 T chile de arbol or cayenne pepper
8. 1 T ground cumin
9. 1 T dried oregano

Black Bean Tomato Relish

10. 1 (15.5 oz) can black beans, rinsed and drained
11. 3 T red onion, finely chopped
12. 1 serrano chile, finely chopped
13. 1 plum tomato, seeded and finely diced
14. 2 T fresh cilantro, finely chopped
15. Kosher salt to taste
16. freshly ground pepper to taste

Steak

17. 1 boneless rib eye, 1 1/2 inches thick
18. 2 T canola oil
19. Kosher salt, to taste
20. freshly ground black pepper to taste
21. 3 T Steak Rub for Beef and Pork

Steak Sauce Hollandaise

22. 3 egg yolks
23. 1 T fresh lime juice
24. 12 T (1 1/2 sticks) butter, melted and foamy
25. 1/2 c steak sauce
26. 1 t kosher salt
27. 1/4 t freshly ground black pepper

Texas Toast

28. 6 T (3/4 stick) butter, softened
29. 2 garlic cloves, smashed to a paste
30. 4 (1 in thick) slices of Texas Toast, Pullman white bread

Poached Eggs

31. 4 eggs poached in the microwave or in a suacepan with boiling water

Instructions

Steak Rub for Beef and Pork

1. Whisk together the ancho chile powder, corriander, mustard, paprika, black pepper, salt, chile de arbol, cumin, and oregano in a bowl until combined.
2. Store, tightly covered, in a cool, dark place for up to 6 months.

Black Bean Relish

1. Combine black beans, onion, serrano chile, tomato, lime juice, salt, and pepper in a bowl. Let sit at room temperature for 30 minutes to allow the flavors to meld.

Steak

1. Remove the steak from the refrigerator 30 minutes before grilling.
2. Brush both sides with the oil and season with salt and pepper.

$ Rub one side with the rub.

1. Heat a grill pan over high heat until smoking.
2. Grill the steak, rub side down, until golden brown and a crush has formed, about 5 minutes.
3. Flip over and continue grilling until cooked to medium, about 7 minutes longer.
4. Remove from the grill, loosely tent with foil, and let rest for 10 minutes before slicing into 1/2 inch thick slices.

Steak Sauce Hollandaise

1. Bring a couple of inches of water to a boil in a medium saucepan.
2. Whisk together the egg yolks and lime juice in a medium stainless steel bowl and set over the pan of simmering water.
3. Whisk the yolks until pale yellow and fluffy.
4. Slowly whisk in the melted butter, a few tablespoons at a time, and whisk until thickened.
5. Remove from the heat and whisk in the steak sauce, salt, and pepper.
6. Serve warm.

Texas Toast

1. While the steak is resting, heat the grill pan over medium heat.
2. Stir together the butter and garlic and season with salt and pepper.
3. Spread both sides of the bread with the butter and grill on both sides until lightly golden brown. Keep warm.

Texas Eggs Benedict

1. Divide the toast among 4 plates and top each with the black bean relish, some sliced steak, an egg, and hollandise sauce.

Picture of Recipe