Flank Steaks with Shallot and Tarragon Pesto

1. 1

   Heat butter and 1 tablespoon of olive oil in a medium skillet over low heat.

2. 2

   Add shallots, season with salt and pepper, and cook for about 30 minutes, until shallots are tender and caramelized.

3. 3

   Transfer shallots to the bowl of a food processor with tarragon, cheese, and 13 cup of olive oil and blend until smooth.

4. 4

   Season with salt and pepper, to taste.

5. 5

   Meanwhile, place a grill pan over medium-high heat.

6. 6

   Rub steak with remaining tablespoon of olive oil and grill for 6 to 8 minutes per side, until a golden brown crust forms and meat is cooked through.

7. 7

   Transfer steak to a cutting board and let rest for 10 minutes.

8. 8

   Slice steaks against the grain and transfer to a platter.

9. 9

   Spoon pesto over top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.