I'm cooking flank steak for a wine-tasting dinner, and I'd love some suggestions for a great marinade.
I've made a honey-soy-rosemary recipe before (see the Epicurious link), but it was a bit blah.
I'd love your ideas for jazzing up my flank steak! But nothing too spicy or scene-stealing, please, because it'll be served with several big red wines (California, French, Italian, etc.) that are the focus of the event.
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