Flank Steaks With Red Wine, Garlic and Sage

In a large nonreactive baking dish (such as a 9- by 13-inch Pyrex dish), whisk together wine, garlic, torn sage leaves, 1 tablespoon pepper and 2 teaspoons salt. Place steaks in dish, turn several times and cover with plastic wrap.

Marinate in refrigerator at least 3 hours or overnight, turning occasionally. Bring to room temperature 30 minutes before cooking.

For Sage Butter: In a small nonreactive bowl, mix together butter, sage, garlic and vinegar with a fork until well blended (Butter can be prepared 1 day in advance. Cover with plastic wrap and refrigerate. Bring to room temperature 45 minutes or longer before using).

When ready to cook steaks, oil two large stove-top grill pans lightly and place over medium high heat. If using an outdoor grill, arrange a rack 4 to 5 inches from heat source and oil it generously. Prepare grill for a hot fire (high temperature).

Pat steaks dry with paper towel, then salt and pepper them on both sides. When grill pans or outdoor grill are hot, add steaks and grill 4 to 6 minutes per side for medium rare (Internal temperature should be about 140 degrees F).

Remove to a cutting board and let rest 5 minutes. Cut meat on the diagonal against the grain into 1/4-inch thick slices.

To serve, arrange sliced steaks on a platter and top with dollops of Sage Butter (which will start to melt). Garnish meat with a bouquet of sage leaves.