Grilled Steak with Béarnaise

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Ingredients

• 1 (2-pound) flank steak
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon white wine vinegar
• 1 teaspoon salt, divided
• 1/2 teaspoon white pepper
• 1/2 cup white wine or broth
• 2 tablespoons each chopped shallot and fresh tarragon, divided
• 1 tablespoon chopped fresh chervil, divided
• 1 bay leaf
• 4 egg yolks
• 1 1/2 teaspoons water
• 8 tablespoons (1 stick) butter

Directions

• 1
  Score both sides of steak in a diamond pattern. Rub with garlic. Place in a shallow bowl. Coat lightly with the vegetable oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon white pepper. Let steak stand for 30 minutes.
• 2
  Preheat the grill to medium.
• 3
  Grill steak 4 inches from the heat for 4 to 5 minutes per side.
• 4
  Combine the wine, shallot, half the tarragon, half the chervil, bay leaf and remaining salt in a medium skillet. Bring to a boil; reduce heat and simmer, stirring continually, until the mixture is reduced by two-thirds.
• 5
  Place egg yolks and water in the top of a double boiler. Place over boiling water. Cook, beating continually, until the egg yolks begin to thicken, about 3 minutes. Stir in the butter 1 tablespoon at a time.
• 6
  Remove from heat. Stir in the wine mixture and the remaining tarragon, chervil and white pepper. Discard bay leaf. Serve sauce with thinly sliced steak.