HEB Flank Steak with Hatch Bearnaise

Flank Steak with Hatch Bearnaise

Prep Time Minutes: 20   Cook Time Minutes: 20



  • 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



  • 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