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Flank Steak with Hatch Bearnaise

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Flank Steak with Hatch Bearnaise



Recipe makes 6 Servings

1 1/2 Lb flank steak

1 Tsp kosher salt

1 Tsp cracked black pepper

1/2 cup(s) sherry cooking wine

1/3 cup(s) white wine vinegar

1 medium shallot, minced or sliced thinly

2 roasted Hatch peppers, sliced

4 Oz unsalted butter

2 large egg yolks

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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 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 add melted butter and blend 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 with steak while warm.


Rate and Review | Read Reviews (3)

Prep Time 20 minutes Cook Time 20 minutes

Total Time 40 minutes Serves 6 People


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