Flank Steaks with Shallot and Tarragon Pesto

• 1 Tablespoon Unsalted Butter
• 13 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

1. Heat butter and 1 tablespoon of olive oil in a medium skillet over low heat.
2. Add shallots, season with salt and pepper, and cook for about 30 minutes, until shallots are tender and caramelized.
3. Transfer shallots to the bowl of a food processor with tarragon, cheese, and 13 cup of olive oil and blend until smooth.
4. Season with salt and pepper, to taste.
5. Meanwhile, place a grill pan over medium-high heat.
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. Transfer steak to a cutting board and let rest for 10 minutes.
8. Slice steaks against the grain and transfer to a platter.
9. Spoon pesto over top and serve.

butter, olive oil, shallots, kosher salt, freshly ground black pepper, tarragon, padano cheese, flank steak

Taken from tastykitchen.com/recipes/main-courses/flank-steaks-with-shallot-and-tarragon-pesto/ (may not work)