From: Chef Erik Osol, Element 116, New Haven, CT. Yield: 8 servings, 2 cups Bearnaise sauce. 3 lb. beef flank steak as needed, citrus marinade (recipe follows) 2 Mexican Hass Avocados 2 tsp. white wine vinegar 2 small chopped shallots (½ cup) ¼ cup avocado or safflower oil 2 Tbsp. chopped fresh tarragon ½ tsp. salt ¼ tsp. ground black pepper Citrus Marinade: 1 Tbsp. grated orange peel ½ cup orange juice 2 tsp. grated lemon zest 2 tsp. grated lime zest 3 Tbsp. lemon juice 3 ...

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