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Rach cooks up pan-seared skirt steaks with a creamy, rich, classic French twist: bearnaise sauce, which is basically a shallot- and tarragon-flavored hollandaise. (It's also amazing on fish, eggs and vegetables, especially asparagus.) She rounds out the meal with crispy oven fries and a simple salad layered with shaved Parm. SO good!
Ingredients
For the Sauce Bearnaise:
- 2 tablespoons white wine
- 2 tablespoons white wine vinegar
- ½ teaspoon coarse black pepper
- 1 small shallot, finely chopped or grated
- 2 sprigs tarragon
- 3 egg yolks
- ¾ cup ghee, warmed in small pot
- 2 tablespoons chopped tarragon
- About ½ teaspoon salt
- Lemon juice or water, to thin sauce a bit
For the Skirt Steaks and Gem Salad with Fries:
- 1 bag frozen steak fries with skins
- 2 pounds skirt steak, cut into 4 portions and at room temperature
- Kosher salt and coarse black pepper
- Non-aerosol canola cooking spray
- 3 tablespoons sherry vinegar
- Juice of ½ lemon
- 1 small shallot, minced or grated
- 1 clove garlic, grated
- 2 teaspoons salt
- 1 teaspoon sugar, honey or agave
- 1 tablespoon Dijon mustard
- 1/3 cup EVOO
- 3 gem romaine
- 1 endive
- ½ small head of escarole, coarsely chopped
- Shaved Parmigiano-Reggiano
Yield
Serves: 4
Preparation
For the sauce, simmer wine, vinegar, pepper, shallots and tarragon 2 minutes, then strain and cool.
Add strained vinegar to yolks. Combine by blitzing with stick blender. Stream in melted ghee to combine, add tarragon and salt and a little lemon juice or water to thin a bit.
Serve warm over steak.
For the fries, preheat oven to 425°F. Arrange fries on baking sheet and bake 20 minutes, or until very crisp.
For the steaks, heat a cast-iron skillet over medium-high heat.
Pat steaks dry and season with salt and pepper. Spray skillet and cook steaks to crispy on the outside and medium-rare, about 5 to 6 minutes, turning occasionally. Let the steaks rest for 5 to 10 minutes. Top with warm bearnaise sauce and pile the fries alongside the steaks.
While steaks rest, in a squeeze bottle or Mason jar, combine vinegar, lemon juice, shallots, garlic, salt, sugar, mustard and EVOO. Shake to combine.
Stack lettuces, layering with shaved cheese, and top with dressing.