Skirt Steak with Sauce Bearnaise

1 ½ lb skirt steak, cut into 4 pieces. 
Salt and pepper

Grill over medium high heat until medium rare, about 4 minutes per side. Let rest for 5 minutes before slicing against the grain.

Béarnaise Sauce

Ingredients
1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

Directions
Make the béarnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and béarnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Categories: Cooking with Chef Hermann