Photo: Jason Leung
Flank Steaks with Shallot and Tarragon Pesto
8 ingredients
15 min + 30 min
4
openrecipes
Grilled flank steaks topped with warm caramelized shallot, Grana Padano, and fresh tarragon pesto sauce.
Estimated Nutrition (whole recipe, rough)
636
Calories
35g
Protein
50g
Fat
12g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tablespoon Unsalted Butter
- ⅓ cups Plus 2 Tablespoons Olive Oil, Divided
- 4 whole Large Shallots, Roughly Chopped
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- ½ cups Fresh Tarragon Leaves
- ½ cups Grated Grana Padano Cheese
- 2 pounds Flank Steak
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes