1 teaspoon canola oil
2 tablespoons red wine vinegar
1 tablespoon fresh (or 1/2 tablespoon dried) tarragon
1 pound eye of round steak
1 teaspoon canola oil
3 medium shallots, minced
2 cloves garlic, minced
2 teaspoons sugar
2 tablespoons tarragon vinegar
3/4 cup tomato puree
1/4 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon pepper, freshly ground
Mix first 3 ingredients together and brush onto steak. Let marinade for 1 hour in refrigerator.

Add remaining 1 teaspoon oil to a large nonstick skillet and heat over medium heat. Add shallots and garlic, and saute over medium heat 3 to 4 minutes or until tender, stirring often. Add sugar, vinegar, and tomato puree and simmer for a few minutes. Season with salt, tarragon, and pepper and set aside.

Place steak on grill rack. Cook 2 minutes on each side to sear steak and seal in juices. Continue grilling until steak is cooked to desired doneness (rare, medium, etc). Wait 5 minutes before slicing. Meanwhile, reheat remaining marinade. Slice steak into thin strips across grain, and drizzle with Tarragon Dressing and serve.

Makes 4 Servings
Serving Size: 4 ounces