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HEB Flank Steak with Hatch Bearnaise

Published: August 11, 2016 at 7:57 AM

Flank Steak with Hatch Bearnaise

Prep Time Minutes: 20 Cook Time Minutes: 20

Ingredients:

1 1/2 Lb flank steak
1 Tbsp kosher salt
1 Tbsp cracked black pepper
1/2 cup(s) sherry cooking wine
1/2 cup(s) white wine vinegar
1 medium shallot, minced or sliced thinly
2 roasted Hatch peppers, sliced
2 large egg yolks
4 Oz unsalted butter

Instructions:

Preheat grill to 400ºF.

Season steak with salt and pepper on both sides and grill 6 to 8 minutes per side depending on thickness. Remove from grill and rest 15 minutes.

Meanwhile, place sherry wine, vinegar, shallots and roasted Hatch peppers in a small stainless steel
saucepan. Bring to a simmer and reduce until only about 1 teaspoon of liquid is left. Remove from heat and cool slightly, about 10 minutes.

Melt butter in microwave. Set aside.

Combine egg yolks and reduced shallot pepper mixture in a blender and process on high speed, slowly adding in melted butter until thick. If sauce starts to break, add a little hot water 1 tablespoon at a time
to help bring it back together.

Serve sauce over the steak while still warm.

Servings: 6

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