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Grilled Hanger Steak Benedict

Cook Time 25 Minutes

Serves 4

For the Hollandaise Sauce

  • 7 egg yolks
  • 1/2 fresh lemon, juiced
  • 1 tsp Kosher salt
  • 1/2 tsp cayenne pepper
  • 1 cup unsalted butter, melted

Start by seasoning your hanger steak with your Salt and Pepper + Chocolate Chile seasoning generously on all sides.

 

Set a grill to medium high heat. Add your hanger steak to the grill and cook for 1 to 2 minutes per side (all 4 sides) or until it reaches an internal temperature of 130 degrees F for medium rare. Remove from the heat and let it rest for 5 minutes before slicing across the grain into small slices. Set aside.

 

To make your hollandaise sauce, add your egg yolks, lemon juice, salt and cayenne pepper into a medium bowl. Mix well using an immersion blender and begin to slowly pour in your melted butter while still mixing with the blender to emulsify your sauce. Transfer into a thermos to keep warm and set aside.

 

To poach your eggs, fill up a tall saucepan with water and bring it to a boil. Add your vinegar and stir to create a small whirlpool and add your eggs one at a time with the help of a small bowl. Turn the heat off and let them cook for 4 and half minutes. Using a slotted spoon, take out the eggs and set aside.

 

On a grill set to medium high heat, add your English muffins to toast for a couple minutes or until golden brown. Remove from the heat and set aside.

 

Begin to build your benedicts by topping a slice of your English muffins with a few slices of steak, followed by your poached egg, some hollandaise sauce and garnish with your microgreens. Don’t forget to sprinkle some sea salt on top and enjoy.

 

 

 
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Hanger Steak Benedict

Grilled Hanger Steak Benedict

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Beef, Eggs Benedict, Hanger steak, Hollandaise Sauce
Cook Time 25 minutes
Servings 4

Ingredients

For the Hollandaise Sauce

  • 7 egg yolks
  • 1/2 fresh lemon juiced
  • 1 tsp Kosher salt
  • 1/2 tsp cayenne pepper
  • 1 cup unsalted butter melted
  • 1 pound hanger steak
  • 1/4 cup white vinegar
  • 4 eggs
  • 4 slices English muffin
  • 1/2 cup arugula microgreens
  • Sea salt for seasoning
  • Salt and Pepper + Chocolate Chile for seasoning

Instructions

  • Start by seasoning your hanger steak with your Salt and Pepper + Chocolate Chile seasoning generously on all sides.
  • Set a grill to medium high heat. Add your hanger steak to the grill and cook for 1 to 2 minutes per side (all 4 sides) or until it reaches an internal temperature of 130 degrees F for medium rare. Remove from the heat and let it rest for 5 minutes before slicing across the grain into small slices. Set aside.
  • To make your hollandaise sauce, add your egg yolks, lemon juice, salt and cayenne pepper into a medium bowl. Mix well using an immersion blender and begin to slowly pour in your melted butter while still mixing with the blender to emulsify your sauce. Transfer into a thermos to keep warm and set aside.
  • To poach your eggs, fill up a tall saucepan with water and bring it to a boil. Add your vinegar and stir to create a small whirlpool and add your eggs one at a time with the help of a small bowl. Turn the heat off and let them cook for 4 and half minutes. Using a slotted spoon, take out the eggs and set aside.
  • On a grill set to medium high heat, add your English muffins to toast for a couple minutes or until golden brown. Remove from the heat and set aside.
  • Begin to build your benedicts by topping a slice of your English muffins with a few slices of steak, followed by your poached egg, some hollandaise sauce and garnish with your microgreens. Don’t forget to sprinkle some sea salt on top and enjoy.