How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Flank Steaks with Shallot and Tarragon Pesto?

You need 8 ingredients. The key ingredients include: 1 Tablespoon Unsalted Butter, ⅓ cups Plus 2 Tablespoons Olive Oil, Divided, 4 whole Large Shallots, Roughly Chopped, 1 teaspoon Kosher Salt, and more.

Is Flank Steaks with Shallot and Tarragon Pesto suitable as meat & poultry?

Yes, Flank Steaks with Shallot and Tarragon Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Flank Steaks with Shallot and Tarragon Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flank Steaks with Shallot and Tarragon Pesto Recipe

Name: Flank Steaks with Shallot and Tarragon Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Unsalted Butter; ⅓ cups Plus 2 Tablespoons Olive Oil, Divided; 4 whole Large Shallots, Roughly Chopped; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/2 cups Fresh Tarragon Leaves; 1/2 cups Grated Grana Padano Cheese; 2 pounds Flank Steak

Try this homemade Flank Steaks with Shallot and Tarragon Pesto recipe the whole family will love. Made with Butter, Olive Oil, Shallots and Kosher Salt.…

This Flank Steaks with Shallot and Tarragon Pesto relies on simple, everyday ingredients such as unsalted butter, kosher salt, freshly ground black pepper and fresh tarragon leaves. It comes together quickly and makes 4 servings, at about 873 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 Tablespoon Unsalted Butter
⅓ cups Plus 2 Tablespoons Olive Oil, Divided
4 whole Large Shallots, Roughly Chopped
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1/2 cups Fresh Tarragon Leaves
1/2 cups Grated Grana Padano Cheese
2 pounds Flank Steak

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Quick Info

Servings
4 servings
Calories
873 kcal
Category
Meat & Poultry

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