Texas Eggs Benedict

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Black Bean Tomato Relish:

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

Steak Sauce Hollandaise:

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

Texas Toast:

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

Grilled Steak:

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

Poached eggs:

1 tablespoon white wine vinegar

4 eggs

Kosher salt and freshly ground black pepper

Whole fresh cilantro leaves, for garnish