Flank Steaks With Shallot And Tarragon Pesto – a delicious recipe with unsalted butter, olive oil, shallots, Kosher salt, Freshly ground black pepper, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the butter and 1 tablespoon of olive oil in a medium skillet over low heat. Add the shallots, season with salt and pepper, and cook for about 30 minutes, until the shallots are tender and caramelized. Transfer the shallots to the bowl of a food processor with the tarragon, cheese, and 1/3 cup of olive oil and blend until smooth. Season with salt and pepper, to taste.
2
Meanwhile, place a grill pan over medium-high heat. Rub the steak with the remaining tablespoon of olive oil and grill for 6 to 8 minutes per side, until a golden brown crust forms and the meat is cooked through. Transfer the steak to a cutting board and let rest for 10 minutes. Slice the steaks against the grain and transfer to a platter. Spoon the pesto over the top and serve.
873
kcal
Calories
68
g
Fat
63
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/3 cup 2 tablespoons olive oil, 4 large shallots, roughly chopped, Kosher salt, and more.
Yes, Flank Steaks With Shallot And Tarragon Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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