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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
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.

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

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

Author Mark & Fey
Keyword Beef, Hanger steak, salad, Spiceology
Cook Time 25 minutes
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.