2 ounces skirt steak, thinly sliced
24 bamboo skewers
kosher salt to taste
black pepper to taste

Season meat, place skirt steak on skewers, and grill until done.


2 tablespoons white-wine vinegar
1/4 cup pomegranate juice
1 teaspoon horseradish, grated
1 teaspoon Dijon mustard
3 tablespoons fresh tarragon, chopped
1 cup extra virgin olive oil

Blend into an emulsion. Use for dipping sauce.