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Grilled Marinated Flank Steak With Classic Bearnaise Sauce

recipe at a glance
ready in: over 5 hrs
serves/makes:   4

recipe id: 116063
cook method: stovetop, oven, outdoor grill

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2 1/2 pounds flank steak
4 tablespoons olive oil
3 tablespoons tamari or low-sodium soy sauce
3 tablespoons fresh lemon juice
1 dash Tabasco sauce
1 large shallot, peeled & finely chopped
1 teaspoon dried thyme
2 tablespoons dry white wine or vermouth


1/4 cup tarragon vinegar
1 large shallot, peeled & finely chopped
1 teaspoon dried chervil
1 teaspoon dried tarragon
1/2 teaspoon salt
freshly ground black pepper to taste
1 large egg
1/2 cup unsalted butter, melted
1 1/2 cup corn oil


Place the flank steak in a 9x13-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 egg 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.

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Nutritional data has not been calculated yet.

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