Open Faced Steak Sandwich with Béarnaise Sauce
This open faced steak sandwich is easy to make if you use a blender to make the Béarnaise sauce. It's a sandwich that can hold its own as a dinner entrée.
Nutrition Facts
Ingredients
Instructions
Combine the olive oil, Worcestershire sauce, red wine vinegar, parsley, salt and pepper in a small bowl. Place the flank steak in a large zipper sealable plastic bag and pour the marinade over the top. Massage the steak and marinade together, seal the bag and refrigerate for at least 2 hours or as long as overnight.
To make the Béarnaise sauce: Combine half the bunch of tarragon, the shallots, peppercorns, vinegar and wine in a small saucepan and bring to a boil. Lower the temperature to a simmer and simmer until the liquid has reduced by half. Let the mixture cool and strain it through a fine strainer.
Combine the tarragon reduction, egg yolks, and salt in a blender jar. Blend until well mixed. Slowly drizzle in the melted butter.
Season with salt and cayenne pepper. Add the leaves from the remaining half bunch of tarragon and buzz in the blender a couple of times. Hold the Béarnaise sauce in a bowl covered with plastic wrap, over a barely simmering water bath.
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