Flap Steak with Shallot Butter

Ingredients

• Butter

  • 1 small shallot, finely chopped
  • ½ cup (115 g) salted butter, softened
  • 1 tbsp (15 ml) red wine vinegar
  • 1 tbsp tarragon, finely chopped

• Flap Steak

  • 1 ½ lb (675 g) beef flap steak, cut into 4 pieces
  • 2 tbsp butter
  • 1 tbsp (15 ml) vegetable oil
  • Fleur de sel