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Flank Steak with Bearnaise Butter
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Grilled Flank Steak with Béarnaise Butter

A superbly delicious meal of tender flank steak served with Béarnaise Butter.
Course Main Course
Cuisine American
Keyword asparagus, bearnaise, butter, flank steak
Prep Time 10 minutes
Cook Time 20 minutes
Marinate in Refrigerator 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 243kcal
Author Barb

Ingredients

Marinade Ingredients

  • ½ cup olive oil
  • ⅓ cup soy sauce
  • ¼ cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon Dijon Mustard
  • 1 clove garlic minced
  • 1 stalk green onion green and white parts, chopped
  • 1 tablespoon fresh tarragon chopped
  • 1 tablespoon olive oil

For the Flank Steak

  • 1 ½ pounds beef flank steak gently scored on both sides with sharp knife
  • Kosher salt and freshly ground black pepper

For the Béarnaise Butter

  • 2 sprigs fresh tarragon
  • 2 ounces unsalted butter softened
  • 2 tablespoons shallot minced
  • 1 tablespoon dry white wine or vermouth
  • 1 tablespoon white wine vinegar

Instructions

To Prepare the Flank Steak

  • Mix together all marinade ingredients and whisk until combined. Put flank steak info a contain and cover with marinade and refrigerate for 2-8 hours. Remove from marinade and drain off most of the olive oil.
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Coat the flank steak with olive oil, and season generously with salt and pepper.
  • Grill the meat, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F). Transfer to a cutting board, cover loosely with foil, and let rest for at least five minutes.
  • Thinly slice the meat against the grain, arrange on a platter and top with dollops of Béarnaise butter and serve.

To Make the Béarnaise Butter

  • Strip the tarragon leaves from the stems, finely chop the leaves to yield about 2 tsp., and set aside.
  • In an 8-inch skillet, melt 1 tablespoon of the butter over medium-low heat. Add the shallot and tarragon stems, and cook, stirring frequently, until the shallot is translucent, about 2 minutes.
  • Add the wine, vinegar, and 1 tablespoon water, increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely.
  • Add the remaining 3 tablespoons butter, the chopped tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and mix with a fork until well combined. Set aside until ready to use.

Notes

The butter may be made up to 1 week ahead; refrigerate and return to room temperature before using.

Nutrition

Serving: 1Serving | Calories: 243kcal | Carbohydrates: 6g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 36mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1247IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 4mg