Steak Toast with Super Fast Hollandaise

Name: Steak Toast with Super Fast Hollandaise
Cook time: 22 min
Cuisine: Italian
Ingredients: 4 pound bavette, thick skirt or flap steak; Kosher salt, for seasoning; 4 thick slices sourdough or Italian bread; 5 ounces baby arugula; 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

4.5

Recipe By

Fey&Mark

PublishedFeb 13, 2023

#Arugula#Bread#Butter#Egg#Hot sauce#Lemon juice#Steak

What You Need

Ingredients

Serving Multiplier

For the steak and toasts

014 pound bavette, thick skirt or flap steak
02Kosher salt, for seasoning
034 thick slices sourdough or Italian bread
045 ounces baby arugula

For the stick blender hollandaise

016 large egg yolks
02Kosher salt, for seasoning
031 large lemon, juiced, about 1 tablespoon
041 cup salted butter, melted and cooled
05Hot sauce, to taste

Step by Step

Instructions

01
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.
02
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.
03
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.
04
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.

Community Score

4.5

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