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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

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

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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Course Breakfast

Keyword Beef, Eggs Benedict, Hanger steak, Hollandaise Sauce

Cook Time 25

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.

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Hanger Steak Chef’s Salad

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

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

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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Keyword Beef, Hanger steak, salad, Spiceology

Cook Time 25

Servings 4

Ingredients

1 pound USDA prime hanger steak trimmed
Salt Pepper + Chocolate Chile
1/2 cup mayo
1/2 cup sour cream
1/4 cup buttermilk
2 teaspoons Worcestershire sauce
4 ounces blue cheese crumbles plus more for serving
Kosher salt for seasoning
Black pepper for seasoning
2 large heads romaine lettuce
1 cup cherry tomatoes halved
1/4 cup diced red onion
4 hard cooked eggs peeled and halved

Instructions

Season the hanger steaks on all sides with the Salt Pepper + Mexican Chocolate Chile seasoning. Set aside while you prep the dressing and salad ingredients.
Make the blue cheese dressing by combining the mayo, sour cream, Worchestershire sauce, and buttermilk in a medium bowl. Whisk together then add the blue cheese crumbles and season with salt and pepper. Chill before grilling the steaks. Now is also a good time to chop your veggies and boil the eggs, so they can be ready when the steak is done.
Set up a gas or charcoal grill for medium-high direct heat. Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.
Build the salad by layering the lettuce in the bottom of a big bowl topping with the slices steak, tomatoes, red onion, more blue cheese, and hard boiled eggs. Serve with the bleu cheese dressing.

Video