Recipe: Grilled flank steak with Bearnaise sauce

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is lower in fat, while pork chop is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: whole eggs

Silken tofu provides a vegan alternative, while whole eggs are often cheaper.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar is healthier, while lemon juice is a budget-friendly substitute.

Combine marinade ingredients; pour over steak and marinate, refrigerated, overnight.

Heat grill.

Lightly sprinkle steak with more salt and pepper.

Grill steak 4-5 minutes per side, to just under medium-rare.

Let rest 10 minutes.

To make sauce: Heat shallots, vinegar, tarragon and peppercorns in small skillet over medium; simmer until liquid is nearly evaporated, about 5 minutes.

Strain into a stainless-steel mixing bowl and let cool about a minute.

Bring a small pot of water to a simmer.

Add egg yolks to mixing bowl; beat until frothy.

Place bowl over simmering water and whisk 3-4 minutes, until sauce is pale and thick, with all frothiness gone.

Remove from heat.

Slowly drizzle in clarified butter while whisking (don’t rush this part or your sauce could break, but don’t let sauce get too cool, either).

If sauce gets too thick, add a few drops of hot water.

Stir in salt, pepper, lemon juice and herbs.

Cut steak in half lengthwise, then slice against grain (crosswise).

Pour sauce over steak; serve immediately.

Cooking Techniques

Spice Level:

Dietary

Allergens