Drunken Flat Iron Steak with Crispy Onion Rings

From: Chef Tammy Huynh, Tamarine, Palo Alto, CA. Yield: 24 servings.

DRUNKEN STEAK:
Beef Top Blade (Flat Iron) Steaks, 6 oz. each. (IMPS/NAMP 1114D)
12 cups red wine
6 Tbsp. Dijon mustard
6 Tbsp. green peppercorns
2 Tbsp. chopped garlic
2 Tbsp. salt

SOY-BALSAMIC REDUCTION:
2 cups balsamic vinegar
1 cup soy sauce
1 c

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