Chimichurri Flank Steak Eggs Benedict

Something Extra
Summer 2015

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Chimichurri Flank Steak Eggs Benedict

Chimichurri Flank Steak Eggs Benedict
Chimichurri Hollandaise:
2 egg yolks
2 tbsp. lemon juice
1/4 cup butter, melted
1/4 cup prepared chimichurri sauce
Freshly ground pepper to taste

1 Raley’s Beef New York steak
1-1/2 tsp. Raley’s Chimichurri Steak Seasoning, plus extra for seasoning eggs
2 English muffins, halved and lightly toasted or grilled
4 poached eggs
1/4 cup cherry tomatoes cut into tiny wedges
2 tbsp. minced red onion
Snipped fresh parsley or cilantro

Prep: 20 minutes  Cook: 20 minutes  Serves: 4

 1. Place egg yolk, lemon juice, and salt into tall container or in a small, deep mixing bowl. Melt butter over medium-high heat, stirring frequently, until foaming subsides. Place an immersion blender into egg mixture and blend, slowly pouring in the butter until emulsified. (Or pour butter into bowl with an electric mixer running.)* Stir in chimichurri sauce and season with salt and pepper. Place in a small saucepan and cook until warm.  

2. Grill beef over medium-high heat for about 3 to 4 minutes on each side or until it’s cooked to your liking. Remove from grill and let stand for 5 minutes before thinly slicing.

3. Pile beef onto English muffins and top each with an egg, hollandaise sauce, tomatoes, onion and parsley or cilantro.

 *Use caution when blending hot liquids.

Consuming raw or lightly cooked eggs has been linked with Salmonella, a bacteria responsible for a type of foodborne illness. The American Egg Board states, “Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.”

Nutritional Information:
Nutrition per serving: 487 calories, 27 g protein, 33 g total fat (15 g sat.),
20 g carbohydrate, 0 g fiber, 5 g sugar, 358 mg cholesterol, 401 mg sodium, 13 points


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