Flank Steak with Béarnaise
Adding your own béarnaise sauce to grilled steak creates a gourmet dish yet takes only 10 minutes.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 (1-pound) flank steaks, 3/4 inch thick
- 1 teaspoon refrigerated minced garlic
- 2 tablespoons vegetable oil
- 1 tablespoon white-wine vinegar
- 1 teaspoon salt, divided
- 1/2 teaspoon white pepper, divided
- 1/2 cup white wine or beef broth
- 2 tablespoons chopped shallot
- 2 tablespoons chopped fresh tarragon, divided
- 1 tablespoon chopped fresh chervil, divided
- 1 bay leaf
- 4 egg yolks
- 1 1/2 teaspoons water
- 8 tablespoons (1 stick) butter
Directions
Score both sides of steaks in a diamond pattern. Rub with garlic. Place in a bowl. Coat with vegetable oil, vinegar, 3/4 teaspoon salt and 3/8 teaspoon white pepper. Let steaks stand for 10 minutes.
Preheat grill to medium-high. Grill steaks 4 inches from heat for 4 to 5 minutes per side.
Meanwhile, combine wine, shallot, half the tarragon, half the chervil, bay leaf and remaining salt in a medium saucepan. Bring to a boil. Reduce heat to medium-low. Simmer, stirring continually, until mixture is reduced by two-thirds.
Combine egg yolks and water in the top of a double boiler. Cook, beating continually, until egg yolks begin to thicken, about 3 minutes. Stir in butter 1 tablespoon at a time.
Remove from heat. Stir in wine mixture and remaining tarragon, chervil and white pepper. Remove bay leaf. Serve over sliced steaks.
Secret Tip
Pressed for time? Combine an envelope of béarnaise sauce mix with a pat of butter, some chopped fresh parsley and a squeeze of fresh lemon juice. It's almost as good as homemade.
