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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 1/2 to a 3 lb. flank steak
4 Tbsp. olive oil
3 Tbsp. tamari or low-sodium soy sauce
3 Tbsp. fresh lemon juice
Dash Tabasco sauce
1 large shallot, peeled & finely chopped
1 tsp. dried thyme
2 Tbsp. dry white wine or vermouth
Sauce
1/4 c. tarragon vinegar
1 large shallot, peeled & finely chopped
1 tsp. dried chervil
1 tsp. dried tarragon
1/2 tsp. salt
Freshly ground pepper to taste
1 large egg
1/2 c. (1 stick) unsalted butter, melted
11/2 c. corn oil
Place the flank steak in a 9×13-inch glass baking dish. For the marinade, whisk remaining ingredients in a small bowl and pour over meat. Cover and refrigerate for several hours or overnight, turning occasionally.
For the Bearnaise Sauce, combine first 6 ingredients in a small heavy saucepan. Cover and simmer over low heat for 3 minutes. Uncover, increase heat to high and boil down to about 2 tbsp of liquid. Place in blender container and cool for a few minutes. To blender container, add the remaining ignredients and briefly blend. With motor running, add the melted butter followed by the corn oil in a slow, steady stream. Continue to blend for 30 seconds more or until thickened and smooth. You may refrigerate this sauce for several days, or freeze up to one month.
Prepare your gas grill over medium-high heat setting or light broiler. Remove meat from marinade and grill or broil for 5 minutes on each side. Slice and serve with the Bearnaise Sauce on the side. Serves 4-6
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GRILLED MARINATED FLANK STEAK WITH CLASSIC BEARNAISE SAUCE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 1/2 to a 3 lb. flank steak
4 Tbsp. olive oil
3 Tbsp. tamari or low-sodium soy sauce
3 Tbsp. fresh lemon juice
Dash Tabasco sauce
1 large shallot, peeled & finely chopped
1 tsp. dried thyme
2 Tbsp. dry white wine or vermouth
Sauce
1/4 c. tarragon vinegar
1 large shallot, peeled & finely chopped
1 tsp. dried chervil
1 tsp. dried tarragon
1/2 tsp. salt
Freshly ground pepper to taste
1 large egg
1/2 c. (1 stick) unsalted butter, melted
11/2 c. corn oil
Place the flank steak in a 9×13-inch glass baking dish. For the marinade, whisk remaining ingredients in a small bowl and pour over meat. Cover and refrigerate for several hours or overnight, turning occasionally.
For the Bearnaise Sauce, combine first 6 ingredients in a small heavy saucepan. Cover and simmer over low heat for 3 minutes. Uncover, increase heat to high and boil down to about 2 tbsp of liquid. Place in blender container and cool for a few minutes. To blender container, add the remaining ignredients and briefly blend. With motor running, add the melted butter followed by the corn oil in a slow, steady stream. Continue to blend for 30 seconds more or until thickened and smooth. You may refrigerate this sauce for several days, or freeze up to one month.
Prepare your gas grill over medium-high heat setting or light broiler. Remove meat from marinade and grill or broil for 5 minutes on each side. Slice and serve with the Bearnaise Sauce on the side. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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