Avocado Bearnaise with Citrus Flank Steak

Avocado Bearnaise with Citrus Flank Steak

From: Chef Erik Osol, Element 116, New Haven, CT. Yield: 8 servings, 2 cups Bearnaise sauce.

3 lb. beef flank steak

as needed, citrus marinade (recipe follows)

2 Mexican Hass Avocados

2 tsp. white wine vinegar

2 small chopped shallots (½ cup)

¼ cup avocado or safflower oil

2 Tbsp. chopped fresh tarragon

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