Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flank Steak
Béarnaise Sauce
Fries
Method
Flank Steak
- 1
Prepare the Steak
Take the flank steak out of the refrigerator and let it come to room temperature for about 30 minutes before cooking.
- 2
Season the Steak
In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and chopped fresh rosemary. Rub the mixture evenly over the steak.
- 3
Béarnaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat and set aside.
- 5
Prepare the Reduction
In another saucepan, combine shallots, white wine vinegar, and tarragon. Cook over medium heat until reduced by half. Strain the mixture into a bowl and let cool.
- 6
Make the Sauce
In a heatproof bowl, whisk together the egg yolks and water. Place the bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture thickens. Gradually whisk in the melted butter until smooth. Stir in the shallot reduction, salt, and black pepper to taste.
Fries
- 7
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips to make fries.
- 8
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches. Fry until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
