Grilled Steak with Bearnaise
A Uncategorized recipe with 2 lb flank steak, garlic minced, vegetable oil. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
Score both sides of steak in a diamond pattern.
2 lb flank steak(1) - 2
Rub with garlic.
garlic minced(2 cloves) - 3
Place in a shallow bowl.
- 4
Coat lightly with the vegetable oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon white pepper.
vegetable oil(2 tbsp)white wine vinegar(1 tbsp)salt divided(1 tsp)white pepper(1/2 tsp)white wine or broth(1/2 c) - 5
Let steak stand for 30 minutes.
2 lb flank steak(1) - 6
Preheat the grill to medium.
- 7
Grill steak 4-inches from the heat for 4 to 5 minutes per side.
2 lb flank steak(1) - 8
Combine the wine, shallot, half the tarragon, half the chervil, bay leaf and remaining salt in a medium skillet.
white wine vinegar(1 tbsp)salt divided(1 tsp)white wine or broth(1/2 c)each chopped shallot and fresh tarragon divided(2 tbsp)chopped fresh chervil divided(2 tbsp)bay leaf(1) - 9
Bring to a boil, reduce heat and simmer, stirring occasionally, until the mixture is reduced by two-thirds.
- 10
Place egg yolks and water in the top of a double boiler.
egg yolks(4)water(1 1/2 tsp) - 11
Pour over boiling water.
water(1 1/2 tsp) - 12
Cook, beating continually, until the egg yolks begin to thicken, about 3 minutes.
egg yolks(4) - 13
Stir in butter, 1 tablespoon at a time.
1 stick butter(8 tbsp) - 14
Remove from heat.
- 15
Stir in the wine mixture and the remaining tarragon, chervil and white pepper.
white wine vinegar(1 tbsp)white pepper(1/2 tsp)white wine or broth(1/2 c)each chopped shallot and fresh tarragon divided(2 tbsp)chopped fresh chervil divided(2 tbsp) - 16
Discard bay leaf.
bay leaf(1) - 17
Serve sauce with thinly sliced steak.
2 lb flank steak(1)
Rate this recipe
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Grilled Steak with Bearnaise
A Uncategorized recipe with 2 lb flank steak, garlic minced, vegetable oil. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
17 steps- 1
Score both sides of steak in a diamond pattern.
2 lb flank steak(1) - 2
Rub with garlic.
garlic minced(2 cloves) - 3
Place in a shallow bowl.
- 4
Coat lightly with the vegetable oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon white pepper.
vegetable oil(2 tbsp)white wine vinegar(1 tbsp)salt divided(1 tsp)white pepper(1/2 tsp)white wine or broth(1/2 c) - 5
Let steak stand for 30 minutes.
2 lb flank steak(1) - 6
Preheat the grill to medium.
- 7
Grill steak 4-inches from the heat for 4 to 5 minutes per side.
2 lb flank steak(1) - 8
Combine the wine, shallot, half the tarragon, half the chervil, bay leaf and remaining salt in a medium skillet.
white wine vinegar(1 tbsp)salt divided(1 tsp)white wine or broth(1/2 c)each chopped shallot and fresh tarragon divided(2 tbsp)chopped fresh chervil divided(2 tbsp)bay leaf(1) - 9
Bring to a boil, reduce heat and simmer, stirring occasionally, until the mixture is reduced by two-thirds.
- 10
Place egg yolks and water in the top of a double boiler.
egg yolks(4)water(1 1/2 tsp) - 11
Pour over boiling water.
water(1 1/2 tsp) - 12
Cook, beating continually, until the egg yolks begin to thicken, about 3 minutes.
egg yolks(4) - 13
Stir in butter, 1 tablespoon at a time.
1 stick butter(8 tbsp) - 14
Remove from heat.
- 15
Stir in the wine mixture and the remaining tarragon, chervil and white pepper.
white wine vinegar(1 tbsp)white pepper(1/2 tsp)white wine or broth(1/2 c)each chopped shallot and fresh tarragon divided(2 tbsp)chopped fresh chervil divided(2 tbsp) - 16
Discard bay leaf.
bay leaf(1) - 17
Serve sauce with thinly sliced steak.
2 lb flank steak(1)
Rate this recipe
