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
½ tsp. salt
¼ tsp. ground black pepper
1 Tbsp. grated orange peel
½ cup orange juice
2 tsp. grated lemon zest
2 tsp. grated lime zest
3 Tbsp. lemon juice
3 Tbsp. lime juice
1 Tbsp. avocado or safflower oil
2 tsp. honey
⅛ tsp. crushed red pepper flakes
For citrus marinade: Combine marinade ingredients.
Place steak in shallow glass baking dish. Pour citrus marinade over steak; turn steak several times to coat. Cover; set aside at room temperature for at least 15 minutes, up to 1 hour, turning occasionally.
Preheat grill or broiler.
For Mexican Avocado Bearnaise: Cut avocados lengthwise in halves; twist to separate. Remove pits by striking lightly with knife blade and twisting. With a spoon, scoop flesh from shells. In blender or food processor, puree avocados with vinegar and 2/3 cup water. Transfer to bowl; fold in shallots, oil, tarragon, salt and pepper. Cover tightly and set aside.
Remove steak from marinade. Grill over medium heat, 5-9 minutes per side, until thermometer reads 125°F for medium-rare, 135°F for medium, or until steak is cooked to desired degree of doneness. Season steak with salt and pepper. Let stand 5 minutes; slice on diagonal. Serve with Mexican Avocado Bearnaise.