Place the steaks, scored in a crisscross pattern, in a glass or porcelain baking dish.
Whisk together white wine, olive oil, mustard and pepper and then stir in shallots and garlic. Pour the mixture over the steak, covering it.
Scatter tarragon on top of steak.
Cover the dish and allow to marinate overnight or at least two hours in the refrigerator.
Remove the dish from the refrigerator a half hour before serving.
Heat grill to medium-high. Sprinkle steaks with cracked pepper and grill 5 minutes each side.
Place steak on a clean platter and cover with aluminum foil and allow to rest 5-10 minutes. As the steak will continue to cook, resting for 5 will be rare, 10 well done; you can slice for a quick peek.
Top Sirloin Steak - Strip Steak and Filet also work well
Dry White Wine - Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc or White Cooking Wine
Olive Oil - Substitute with canola oil in a pinch.
Shallots - Onions are a good substitution in a pinch.
Garlic - Fresh cloves or already minced purchased in a jar in your grocer's produce section.
Tarragon Leaves - Have fun with it! You can use your favorite herbs including rosemary, bay, basil, the options are endless.
When the steak is marinating, cover the dish with plastic wrap to allow it to soak up all of those flavors.
Be sure to bring the steak out of the refrigerator half and hour before you grill as a cold steak won’t cook evenly.
Resting a steak before slicing it is very important. By letting it rest, the moisture from the steak is re-absorbed and it will be tender and juicy. Cutting it too early will result in all the juices escaping the steak.