1 lb. steak (ribeye, venison, or even cubed steak), cut into ½-inch slices
3 tbsp. steak rub
kosher salt and freshly ground black pepper
2 tbsp. canola oil
Poached Eggs:
1 tbsp. white wine vinegar
4 eggs
Instructions
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. Let the relish sit at room temperature for 30 minutes to allow flavors to meld.
For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm
For the Texas toast: Heat a grill pan over medium-high heat. Combine the garlic, butter, and some salt and pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely toasted on both sides.
For the steak: Put each slice in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub, salt, and pepper. Heat the oil in a cast iron skillet over high heat. Add the steaks, in batches, and cook until a crust forms, about 1 minute. Flip and cook for another minutes until the other side forms a crust as well.
For the poached eggs: Bring 3 cups water and vinegar to a gentle simmer in saucepan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and pepper.
For assembly: Spoon some of the black bean relish on top of each piece of Texas toast. Top each with steak, a poached egg, then some of the hollandaise sauce. Garnish with a while cilantro leave, if desired.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/texas-eggs-benedict/