STEAK BENEDICT WITH SWEET PEPPER RELISH
A dill-dusted egg atop arugula, steak & quick marinated peppers
Serves 2 (2 English muffin halves each)
For the Relish:
2 red bell peppers
1 fresno or red serrano pepper
1tbsp white vinegar
For the Benedicts:
1/2lb steak, cut of choice
2 English muffins, halved & toasted
1tbsp fresh dill, chopped
Begin with the relish: preheat broiler on high and lay all peppers on a baking sheet. Broil until skin is blackened, turning once or twice for all sides. Remove from the broiler and cover entire tray with tin foil and let sit 10 minutes (now would be a good time to take the steak from the fridge so it can come to room temp). After 10 minutes, peel the blackened skin away from peppers and discard along with stems and seeds. Small chop all of the peppers and combine in a bowl with sugar, salt and vinegar. Set aside.
Season steak on both sides and preheat a large skillet over medium-high. Drizzle with your fat of choice (oil, bacon grease or butter) and pan-sear steak to desired doneness, I prefer medium rare! Remove from pan and let rest then slice thinly.
In the same skillet reduce heat to medium and drizzle with some more fat. Crack in the eggs one at a time. Sprinkle the eggs evenly with the dill and some salt n pep. Cook until the whites are just beginning to set then remove from heat, splash in some water and cover for 2min until yolk is runny but white is solid.
To assemble the Benedicts, layer a half English muffin with the pepper relish, then sliced steak, then a small handful of arugula, and finally the sunny side up egg. Repeat with remaining English muffin halves and enjoy!
Don't do it.