Grilled Flank Steak with Béarnaise Butter
Grilled Flank Steak with Béarnaise Butter is easy, delicious, and yet as sophisticated as it’s name!
This month our theme for Progressive Eats is ‘It’s Grilling Time!’ and I could barely wait to share the dish I made; a Grilled Flank Steak with Béarnaise Butter. It was amazing!
I was excited to get into the theme for this month since I love to grill; rain or shine or even snow but maybe not blizzard; even I have limits. I bought a new Weber gas grill about 6 years ago and it’s still perfect; worth every penny.
I’m reminded of why a new grill had to happen. I had wasps build a nest in the storage area under the grill and I could smell gas…think that was a message? Time for a new grill!
My choice for this month was a recipe I had saved from an old Fine Cooking Magazine for a Grilled Flank Steak with Béarnaise Butter. Of particular interest was the recipe calling for Beef Flap Meat. It sure looked like flank steak so I was off to find out more about it and possibly source some locally.
Supposedly less expensive than flank steak it comes from the same area of the cow and shares the same characteristics. Like flank and flatiron steak, beef flap steak can also be fibrous and chewy like the other less tender cuts of the animal.
Preparation is key. Scoring the meat and marinating it for tenderness is essential. Cooking it hot and fast is important too and maybe most important is not overcooking it. There is little fat in flank, flatiron or flap steak so recipes like this for Grilled Flank Steak with Béarnaise Butter are not the best for well done steak lovers.
For me, medium means it’s been overcooked; a nice quick cook with medium rare results is perfect. Last but not least, slicing it across the grain is the final step to assure a tender, juicy piece of meat. When done right I don’t think it can be beat! When done wrong, it’s been likened to trying to eat rubber bands. Don’t mess it up!
The one thing I found that sets flap steak apart from flank steak was that it was nowhere to be found (much like flatiron meat which gets sourced by restaurants so I don’t even try to find it). I checked a couple of local stores and even a specialty store and nada. Nothing. Zip. Zilch. Reminds me of trying to find pork belly a couple of years ago.
So flank steak it is. And I’m not complaining. I love this cut of meat; it is so versatile. Changing the marinade ingredients can see it go from Italian to Mexican to Asian to this French inspired dish of Grilled Flank Steak with Béarnaise Butter.
I’ve previously used it for fajitas, a quick stir fry and now this; no doubt I will be making this again and again. The seasoning was perfect and this Grilled Flank Steak with Béarnaise Butter was so easy to make on the grill and, well, there is butter. Oh the butter.
You know how anything with a French name sounds sophisticated and thus must be complicated? This is not that. Simply butter, shallots, tarragon, white wine and white wine vinegar and it’s magical what happens. Of course slathering butter over meat is always a good thing but this was beyond that; it was truly superb.
I served this flank steak with asparagus I had prepared on the grill next to it but if asparagus is not your thing, use another green vegetable like broccoli, peas, or Brussels sprouts.
It was a gift from Heaven. The flank steak was simple, only seasoned with olive oil, salt and pepper; because the only flavor it needed was the absolutely divine Béarnaise Butter! Enough superlatives? Want to know how much I loved it? I did not share it with my neighbors. Nope…I was happy to have leftovers for 3 nights in a row after the first dinner!
Now if I could just get my virtual friends to join me ‘for real’ at a progressive dinner that would be perfect! Be sure you check out their dishes after the recipe. This is such a talented group of cooks; they will not disappoint.
More Favorite Flank Steak Recipes
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Grilled Flank Steak with Béarnaise Butter
Ingredients
Marinade Ingredients
For the Flank Steak
- 1 ½ pounds beef flank steak gently scored on both sides with sharp knife
- Kosher salt and freshly ground black pepper
For the Béarnaise Butter
- 2 sprigs fresh tarragon
- 2 ounces unsalted butter softened
- 2 tablespoons shallot minced
- 1 tablespoon dry white wine or vermouth
- 1 tablespoon white wine vinegar
Instructions
To Prepare the Flank Steak
- Mix together all marinade ingredients and whisk until combined. Put flank steak info a contain and cover with marinade and refrigerate for 2-8 hours. Remove from marinade and drain off most of the olive oil.
- Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Coat the flank steak with olive oil, and season generously with salt and pepper.
- Grill the meat, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F). Transfer to a cutting board, cover loosely with foil, and let rest for at least five minutes.
- Thinly slice the meat against the grain, arrange on a platter and top with dollops of Béarnaise butter and serve.
To Make the Béarnaise Butter
- Strip the tarragon leaves from the stems, finely chop the leaves to yield about 2 tsp., and set aside.
- In an 8-inch skillet, melt 1 tablespoon of the butter over medium-low heat. Add the shallot and tarragon stems, and cook, stirring frequently, until the shallot is translucent, about 2 minutes.
- Add the wine, vinegar, and 1 tablespoon water, increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely.
- Add the remaining 3 tablespoons butter, the chopped tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and mix with a fork until well combined. Set aside until ready to use.
Notes
Nutrition
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring It’s Grilling Time! hosted by Jane Bonacci, the author of The Heritage Cook.
Today we are sharing recipes that are prepared on a barbecue or grill. Savory and sweet, you can cook your entire meal outside keeping your kitchen cool and perfect for hot summer evenings. We know you’ll enjoy the kiss of smoke in every bite!
Main Course
- Succulent Grilled Prime Rib (Gluten-Free) from The Heritage Cook
Vegetables/Side Dishes
- Grilled Fattoush Salad with Chickpeas-Sweet Peppers Naan from The Wimpy Vegetarian
- Grilled Belgian Endive from Mother Would Know
Desserts
- Buttermilk Panna cotta with Grilled Mango Sorbet from Spice Roots
- Grilled Buttermilk Pound Cake with Peaches and Mascarpone from The Red Head Baker
- Grilled Peach Melba from That Skinny Chick Can Bake
What a beautiful, classic dinner! It’s perfect for any dinner party, year round. I don’t know about the hornets, but I do know some bees are definitely carnivorous. Glad you were tenacious and made this delicious dinner for us all. Now, if I could only actually find a way to download it onto my plate here in Nevada!
We have had the year of the hornet; you know they’re bad when Home Depot has spray front and center! But they were not getting my shrimps; mine all mine! 🙂
I love grilled flank steak. Hadn’t had it in years, until just a week or so ago. Guess great minds think alike:) But mine didn’t have the lovely bearnaise butter – I can’t wait to try that with my next steak. Your plate looks so inviting, I might just have to fire up the grill tonight!
I would probably just eat this off the grill without giving it time to cool down :)) Love the recipe.
Love your tip about scoring the meat for tenderness. I haven’t seen flap meat in the regular supermarket but I have seen it at the butcher. Sounds like a great summer recipe!
Oh man, The Artist and I would inhale this Barb! Beautiful and I love that the whole meal is on one platter – less to wash. 😉 I am impressed by your tenacity (not stubbornness LOL) in getting your grill up and running again. You are my hero for blasting the hornets! And I am swooning over your Bearnaise butter – brilliance!!! P.S. Thanks so much for the shout-out of the book, I really appreciate it. <3
I think you probably would! I seriously had to quit taking just another taste or the entire steak would have been gone.
I still have work to do on the grill. It’s a nice big grill and I’m not quite ready to replace it but finding what is wrong and then parts to fix it is sure a challenge. Even for stubborn/tenacious me. 🙂
The Beloved wants to find flap meat now, too. That article in Fine Cooking made it sound pretty ideal for quick meals! Love your flank steak–and Bearnaise is one of my favorite sauces. Making it into a compound butter sounds even better!
It sounds very similar to flank steak but maybe still a bit less expensive. Ahhh…the days when flank steak was inexpensive; I miss them!
I don’t think I’ve ever seen Beef Flap Meat in a store. Often don’t see skirt steak these days — I remember when it was really cheap,but no more, alas. Flank steak, though, is a staple. Good thing because it’s good stuff! Medium-rare is perfect for this cut (medium, if one must). Great dish — thanks.
I have never seen it either John. I remember when I first starting cooking with flank steak; how it was a throwaway cut and so cheap. I never got that because cooked right we’ve always loved it. But the secret got out and the rest is history…I would love to discover the new kid on the block. 🙂
Just a spectacular meal, Barb! My family could make both the beef and asparagus disappear in just minutes!
I promise you they would. It was one of those when I had to stop myself from ‘just one more bite’ or I would have had nothing left for leftovers!
I have never heard of Beef Flap Meat either but I’m intrigued and would love to see if I can ever find it. I love beef and I’m going to have to try out this recipe. I love how you served it with a side of asparagus. The kids surprisingly love asparagus. I don’t have all the ingredients for this meal but I think I’ll be giving this a try some time soon.
Well let me know when you do…certainly not a common thing in this neck of the woods. I should check the Korean market; they always have stuff I can’t find anywhere else; we should go there one day!