TEXAS EGGS BENEDICT

TEXAS EGGS BENEDICT image

Yield 4 people

Number Of Ingredients 19

BLACK BEAN TOMATO RELISH:
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
TEXAS TOAST:
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
GRILLED STEAK:
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

Steps:

Directions 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 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 charred 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 rubsalt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.