Chuck Steak with Shrimp Béarnaise Sauce
This dish elevates a more unusual and affordable cut of meat—chuck steak—I’ve discovered through buying from farmers who offer these diverse cuts at local butchers. Marinated with olive oil, balsamic vinegar, and truffle oil, the steak is seared to perfection and topped with tender shrimp in garlic and white wine. Finished with a rich homemade béarnaise sauce, this dish brings a five-star experience right to your kitchen without the hefty price tag.
Chuck Steak with Shrimp Béarnaise Sauce
Topped with tender shrimp sautéed in garlic and white wine, and drizzled with a rich, homemade béarnaise sauce, this dish is both luxurious and approachable, making it perfect for a special dinner.
Ingredients
For the steaks:
- 2 chuck steaks
- ¼ cup olive oil
- ⅓ cup balsamic vinegar
- 2 tbsp truffle oil
- 2 tsp horseradish
- ½ shallot minced
- 2 cloves of garlic minced
- 1 tsp black pepper
For the shrimp:
- 1 lb shrimp peeled & deveined
- 2 tbsp butter
- 2 garlic cloves minced
- ⅓ cup dry white wine
For the Béarnaise sauce:
- ¼ cup butter
- 1½ tbsp white wine vinegar
- 2½ tbsp heavy cream
- ½ shallot minced
- 2 tbsp fresh parsley minced
- 1½ tbsp lemon juice
- 1 tsp salt
- 1 tsp cayenne
Instructions
For the steak:
- Combine marinade ingredients and smother steaks. Marinade overnight sealed in the fridge or at least 2 hrs before cooking. Sear in a cast iron skillet on medium high heat for 4-5 mins for medium rare.
For the shrimp:
- In a large skillet over medium heat, melt butter and add garlic, sauté until fragrant. Add white wine and allow 1/2 to reduce before adding shrimp. Sauté until cooked through.
For the béarnaise:
- In a saucepan over medium heat, melt the butter. Take pan off heat. Whisk egg yolks, cream, lemon, vinegar, shallot, parsley. Whisk into pan and keep off heat — you don’t want the egg to cook or cream to curdle. Once combined, carefully bring pan back to burner at low heat, continuously whisking until thickened. Remove from heat.
- Plate your steaks topped with shrimp and béarnaise.
Notes
I’ve been purchasing my proteins directly from farmers via Range Market’s website — 2 women ranchers started this site in efforts to give more people the opportunity to buy from farmers. It arrives from the farm to your house via 2 day air! They offer my followers a discount code ‘SHELIKESMILK20′ for $$ off at checkout if you’d like to take advantage!
Made this recipe? Leave a comment below!
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