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Steak Toast with Super Fast Hollandaise

Cook Time 22 Minutes

Makes 4 servings

For the steak and toasts

  • 4 pound bavette, thick skirt or flap steak
  • Kosher salt, for seasoning
  • 4 thick slices sourdough or Italian bread
  • 5 ounces baby arugula

For the stick blender hollandaise

  • 6 large egg yolks
  • Kosher salt, for seasoning
  • 1 large lemon, juiced, about 1 tablespoon
  • 1 cup salted butter, melted and cooled
  • Hot sauce, to taste

Remove the steak from the fridge at least an hour before cooking. Season well on all sides with kosher salt and set aside while you the grill.

 

Heat a grill to medium-high direct heat. When the grill is hot, cook the steak over direct heat, cook for 2 minutes on the first side, before flipping. Continue flipping and moving the steak every 2 minutes until it has a nice char and reaches an internal temp of at least 125°F for rare. Remove the steak from the grill and rest for 10 minutes before slicing. Time to make the hollandaise.

 

In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.

 

Toast the bread slices on the grill and top each with a handful of argula. Thinly slice the bavette and add to the toast. Finally top with the hollandaise.

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Steak Toast with Super Fast Hollandaise

Author Mark & Fey
Keyword Beef, Ninja, Piedmontese, stick blender
Cook Time 22 minutes

Ingredients

For the steak and toasts

  • 4 pound bavette thick skirt or flap steak
  • Kosher salt for seasoning
  • 4 thick slices sourdough or Italian bread
  • 5 ounces baby arugula

For the stick blender hollandaise

  • 6 large egg yolks
  • Kosher salt for seasoning
  • 1 large lemon juiced, about 1 tablespoon
  • 1 cup salted butter melted and cooled
  • Hot sauce to taste

Instructions

  • Remove the steak from the fridge at least an hour before cooking. Season well on all sides with kosher salt and set aside while you the grill.
  • Heat a grill to medium-high direct heat. When the grill is hot, cook the steak over direct heat, cook for 2 minutes on the first side, before flipping. Continue flipping and moving the steak every 2 minutes until it has a nice char and reaches an internal temp of at least 125°F for rare. Remove the steak from the grill and rest for 10 minutes before slicing. Time to make the hollandaise.
  • In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.
  • Toast the bread slices on the grill and top each with a handful of argula. Thinly slice the bavette and add to the toast. Finally top with the hollandaise.