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.