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Flank Steak with Hatch Bearnaise
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Nutrition Facts
Serving Size 135 g
(Approx. 6 Servings)
Amount Per Serving
Calories 330 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 13 g 65%
Trans Fat 0.5 g
Cholesterol 175 mg 58%
Sodium 410 mg 17%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 28 g
Vitamin A 10% • Iron 10%
Vitamin C 6% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Flank Steak with Hatch Bearnaise
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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

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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Instructions

1
Preheat grill to 400ºF.
2
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.
3
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.
4
Melt butter in microwave. Set aside.
5
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.
6
Serve sauce with steak while warm.
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