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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.