|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Tarragon vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chili flakes||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm) , minced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Lean sirloin steak||1 1⁄2 Pound , cut into 1|
|Extra virgin olive oil||2 Tablespoon (For Brushing Meat)|
|Dried tarragon||2 Tablespoon|
Combine marinade ingredients in bowl.
Pour marinade into resealable plastic bag.
Add meat, seal the bag securely, and turn 2 to 3 times to coat the meat.
Refrigerate and marinate 3 to 4 hours, turning bag once or twice while marinating.
Drain and discard marinade.
Thread meat cubes onto skewers.
Brush meat with olive oil.
Sprinkle dried tarragon into water in drip pan.
Replace grill surface, preheat stovetop grill.
Cook kabobs over medium-high heat until done to taste, about 4 to 5 minutes.
Meat will brown on outside and be done to taste on inside.
Turn meat as needed during grilling to brown all sides.