Prep Time:	10 min.
Cook Time:	60 min.

Marinade:

• 1/2 cup soy sauce
• 1/3 cup vegetable oil (e.g., grapeseed)
• 3 tbsp Dijon mustard
• 2 tbsp chopped fresh tarragon
• 4 tsp honey
• 4 garlic cloves, minced
• 1 1/2 tsp ground black pepper
• 1 tsp cider vinegar

• boneless shell sirloin, skirt steak, ribeye, or strip

1. Combine soy sauce, oil, mustard, tarragon, honey, garlic, and pepper in bowl.
2. Transfer 1/4 cup marinade to bowl and stir in vinegar; set aside.
3. Place remaining marinade and steaks in 1-gallon zipper-lock bag; press out as much air as possible and seal bag. Refirgerate for 1 hour, flipping bag over after 30 mins to ensure the steaks marinate evenly.
4. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
5. Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with aluminum foil and let rest for 10 mins, turning meat halfway through resting. Slice steaks or serve whole, passing reserved marinade if desired.