-
1
For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper.
-
2
Let the relish sit at room temperature for 30 minutes to allow flavors to meld.
-
3
For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water.
-
4
Whisk the yolks until pale yellow and fluffy.
-
5
Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
-
6
Remove from the heat, whisk in the steak sauce and season with the salt and black pepper.
-
7
Keep warm.
-
8
For the Texas toast: Heat a grill pan over medium-high heat.
-
9
Combine the garlic, butter and some salt and pepper in a small bowl.
-
10
Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.
-
11
For the steak: Put each slice in between pieces of plastic wrap and use a meat
-
12
mallet to pound them into thin steaks.
-
13
Sprinkle both sides with some of the steak
-
14
rubsalt and black pepper.
-
15
Heat the oil in a cast-iron pan over high heat.
-
16
Add the steaks and cook until a crust forms, about 1 minute.
-
17
Flip and cook for another minute until the other side forms a crust as well.
-
18
For the poached eggs: Bring 3 cups water and vinegar to a gentle simmer in a large high-sided frying pan.
-
19
Break each egg into a cup and gently add to the water.
-
20
Poach until the yolks are nearly set, 4 to 5 minutes.
-
21
Remove the eggs from the pan with a slotted spoon to drain the liquid.
-
22
Season the top with salt and black pepper.
-
23
For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast.
-
24
Top each with 2 pieces of steak, a poached egg, then some of the hollandaise.
-
25
Garnish with whole cilantro leaves.
