Dacor Kitchen Appliances: Culotte Steak + Fried Onions + Chimichurri Bearnaise

Dacor Cooking Recipe

Chef Brian Malarkey

Culotte Steak + Fried Onions + Chimichurri Bearnaise

Culotte Steak + Fried Onions + Chimichurri Bearnaise

This is our lightened-up version of a classic, steak and béarnaise.  We start with a super-heavy butter hollandaise, but we brighten it up with herbs, red wine vinegar, lemon juice, and some heat from the chile flakes.  Put this on a perfectly grilled steak with a little char and you'll have it all working!  Steak and béarnaise: It's a beautiful thing!


Chimichurri Béarnaise:

  • 3 eggs
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Tabasco sauce
  • 1 pound butter, clarified
  • 1 teaspoon fresh tarragon
  • 1 cup fresh parsley
  • 1 teaspoon fresh oregano
  • 1 clove fresh garlic, minced
  • 1 teaspoon fresh shallot, minced
  • 1 teaspoon red chile flakes
  • 1/4 cup red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste

Fried Onions:

  • 1 yellow onion, sliced into thin rounds
  • 1/4 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 cups canola oil, for frying
  • Kosher salt and freshly ground black pepper, to taste


  • 2 tablespoons canola oil
  • 4 (8-ounce) culotte steaks
  • 1 cup mizuna (or arugula, mustard, or other fresh spicy greens)



Place the eggs, lemon juice, and Tabasco in a blender and process on medium-low speed until well combined.  Add the butter in a slow, steady stream until completely incorporated.  Add the remaining ingredients, processing on medium-low speed, until well combined and the mixture is smooth.


Soak the sliced onions in the buttermilk for 20 minutes.  In a medium bowl, whisk together the flour and cornstarch until well combined.

Preheat a deep fryer or oil in a sauté pan to 350oF.  Coat the onions with the flour and cornstarch mix.  Place the rings in the fryer (or into the pan with hot oil) and cook until golden brown.  Remove them from the oil and place on paper towels to drain and stay crispy.  Season to taste with salt and pepper.


In a large sauté pan, heat the oil to very hot (near smoking).  Place the steaks in the pan (don't let them touch) and cook until browned on one side, about 5 to 7 minutes.  Flip and cook to desired doneness on the second side, about 5 minutes for medium-rare (135oF).


Place each steak in the center of a plate.  Top with chimichurri béarnaise, fresh greens, and fried onions.  "Killer" Butter Potatoes are awesome with this!