Adapted from Sunset Magazine
3/4 cup red wine, Shiraz preferred
2/3 cup soy
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1 teaspoons Dijon mustard
2-3 cloves minced garlic
1-2 flank steaks
Combine all marinade ingredients. Pour into a gallon zip lock bag. Add flank steaks, seal and marinate at least 2 hours or overnight, turning occasionally.
Grill to desired doneness. Let sit 5 minutes before carving thin slices against the grain.