Flank Steak with Plant-based Béarnaise

PREPARATION

1. Make the Plant-Based Béarnaise. In a pan, combine water, vinegar, and shallots. Bring to a boil, then reduce the liquid by half. Strain through a fine sieve into a bowl to remove the shallots and add the chopped tarragon. 
2. In a high-speed blender, combine melted butter and soy milk. Blitz until smooth. Add the reduced vinegar mixture, turmeric, lemon juice, salt, and pepper, and blitz again until well combined. 
3. Pour the sauce into a bowl or jug and garnish with more chopped tarragon.  
4. Poach the asparagus. Bring a small pot of salted water to a boil. Poach the asparagus stems for 2 minutes, then transfer them to a bowl. Toss with salt, pepper, and olive oil. 
5. Cook the Redefine Flank Steak. Heat olive oil in a non-stick pan over medium-high heat. Rub the Flank steak with olive oil and salt. Sear the steak in the hot pan for approximately 3 minutes per side until a caramelized crust forms. During the final side’s cooking, add butter, thyme, and garlic to the pan. Allow the butter to melt, using it to baste the steak until the final side finishes cooking. 
6. Remove the cooked Flank steak from the pan and thinly slice it along the grain into 1 cm slices (8 pieces). Sprinkle with coarsely ground black pepper. 
7. Serve warm alongside the asparagus and garlic confit, drizzled with plant-based Béarnaise sauce on top. 
8. Bon Appetit!