Grilled Steaks With Potato Skewers

Preheat grill to high (450°F to 500°F). Place shallots, potatoes, 2 cups water, and ½ cup vinegar in a large, microwave-safe bowl. Cover with plastic wrap or an inverted plate; microwave on high, stirring halfway through, until potatoes are tender, about 10 minutes. Drain; let cool for 5 minutes.

Meanwhile, stir mayonnaise, tarragon, 1 tablespoon water, and remaining 1½ teaspoons vinegar in a small bowl.

Slice shallot halves in half lengthwise, keeping root ends intact. Thread potatoes and shallots alternately onto each of 4 (12 inch) presoaked skewers.

Brush steaks with ½ tablespoon oil; season with pepper and 1 teaspoon salt. Grill on oiled grates, uncovered, flipping once, until desired degree of doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest for 10 minutes.

Meanwhile, brush potato skewers with remaining ½ tablespoon oil. Grill, covered, turning occasionally, until charred in spots, about 6 minutes. Remove from grill. Season with remaining ¼ teaspoon salt and sprinkle with tarragon. Slice steaks against the grain and serve with potato skewers and mayonnaise mixture for dipping.