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.