Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rach cooks up pan-seared skirt steaks with a creamy, rich, classic French twist: bearnaise sauce, which is basically a shallot- and tarragon-flavored hollandaise. (It's also amazing on fish, eggs and vegetables, especially asparagus.) She rounds out the meal with crispy oven fries and a simple salad layered with shaved Parm. SO good!
For the sauce, simmer wine, vinegar, pepper, shallots and tarragon 2 minutes, then strain and cool.
Add strained vinegar to yolks. Combine by blitzing with stick blender. Stream in melted ghee to combine, add tarragon and salt and a little lemon juice or water to thin a bit.
Serve warm over steak.
For the fries, preheat oven to 425°F. Arrange fries on baking sheet and bake 20 minutes, or until very crisp.
For the steaks, heat a cast-iron skillet over medium-high heat.
Pat steaks dry and season with salt and pepper. Spray skillet and cook steaks to crispy on the outside and medium-rare, about 5 to 6 minutes, turning occasionally. Let the steaks rest for 5 to 10 minutes. Top with warm bearnaise sauce and pile the fries alongside the steaks.
While steaks rest, in a squeeze bottle or Mason jar, combine vinegar, lemon juice, shallots, garlic, salt, sugar, mustard and EVOO. Shake to combine.
Stack lettuces, layering with shaved cheese, and top with dressing.