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1
Place the steak flat in a large nonreactive dish such as glass or porcelain.
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2
Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak.
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3
This allows the marinade to penetrate into the meat.
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4
In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper.
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5
Stir in the shallots and garlic.
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6
Pour the marinade over and under the steak until its completely coated.
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7
Scatter the tarragon on top.
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8
Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
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9
Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals.
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10
(You can also set a gas grill on medium-high heat.)
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11
Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper.
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12
Discard the remaining marinade.
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13
Grill the steak for about 5 minutes per side for medium-rare.
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14
Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes.
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15
Slice the steak thin, cutting diagonally across the grain.
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16
Sprinkle with salt and serve hot.
