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Citrus Flank Steak with Mexican Avocado Béarnaise



  • Current rating: 5.0/5
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1 rating


3 lb. beef flank steak
Citrus Marinade, recipe follows
2 avocados from Mexico
2 tsp. white wine vinegar
1/2 cup chopped shallots (about 2 small)
1/4 cup avocado or safflower oil
2 tbsp. chopped fresh tarragon
1/2 tsp. salt
1/4 tsp. ground black pepper


  1. 1
    Place steak in a shallow glass baking dish. Pour Citrus Marinade over steak; turn steak several times to coat. Cover; set aside at room temperature at least 15 minutes, up to 1 hour, turning occasionally.
  2. 2
    Preheat grill or broiler.
  3. 3
    For Mexican Avocado Béarnaise: Cut avocados lengthwise in halves; twist to separate; remove pits by striking lightly with a knife blade and twisting; with a spoon, scoop flesh from shells.
  4. 4
    In a blender or food processor, puree avocados with vinegar and 2/3 cup water. Transfer to bowl; fold in shallots, oil, tarragon, salt, and pepper; cover tightly and set aside.
  5. 5
    Remove steak from marinade. Grill over medium heat, 5 to 9 minutes per side, until thermometer reads 125ºF for medium-rare, 135ºF for medium, or until steak is cooked to desired degree of doneness. Season steak with salt and pepper. Let stand 5 minutes; slice on the diagonal. Serve with Mexican Avocado Bearnaise.
  6. 6
    Citrus Marinade: Combine 1 tbsp. grated orange zest, 1/2 cup orange juice, 2 tsp. each grated lemon and lime zest and 3 tbsp. each lemon juice and lime juice, 1 tbsp. avocado or safflower oil, 2 tsp. honey, and 1/8 tsp. crushed red pepper flakes.


Author: Chef Erik Osol, Element 116, New Haven,Connecticut

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