Ingredients

• 3 tablespoons finely chopped red onions
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon olive oil
• 3 plum tomatoes, seeded and finely diced
• One 15-ounce can black beans, drained, rinsed well anddrained again
• 1 serrano chile, finely diced
• Juice of 1 lime
• Salt and freshly ground black pepper
• 1 tablespoon fresh lime juice
• 3 large egg yolks, lightly beaten
• 1 1/2 sticks unsalted butter, melted until foamy
• 1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, smashed to a paste
• 1 stick unsalted butter, softened
• Salt and freshly ground black pepper
• 4 slices pain de mie, sliced 1-inch thick
• One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices
• 3 tablespoons spice rub, such as Bobby Flay's Steak Rub for Beef and Pork
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 1 tablespoon white wine vinegar
• 4 eggs
• Kosher salt and freshly ground black pepper
• Whole fresh cilantro leaves, for garnish

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Instructions

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