Flat iron steak with hollandaise, tarragon oil and 'fries'

Name: Flat iron steak with hollandaise, tarragon oil and 'fries'
Ingredients: 1 Bay leaf; 6 g Salt; 40 g Lemon juice; 300 g Butter; 140 g Water; 50 g White wine vinegar; Flat iron steak (split chuck); 50 g Tarragon vinegar; 200 g Egg yolk; 5 g Tarragon oil; 10 g Sambal goreng ketang potato sticks

Grilled chuck steak, with a siphon hollandaise, tarragon oil, and sambal goreng crispy potato.

Ingredients

Flat iron steak (split chuck)

1Bay leaf

6gSalt

40gLemon juice

300gButter

140gWater

50gWhite wine vinegar

50gTarragon vinegar

200gEgg yolk

5gTarragon oil

10gSambal goreng ketang potato sticks

Preparation

Salt the split beef chuck and grill to the desired doneness after making the sauce.

Mix the vinegar and water and reduce to 1/3, then strain.
Melt the butter and combine all ingredients in a vacuum bag. Cook sous-vide at 75°C for 30 minutes.
Season to taste if necessary and pour into the siphon. Charge with 2 cartridges and the hollandaise is ready to use. Can be kept warm at 65°C if needed.