1 2/3 top blade steaks, 5 oz. each
1/4 cup balsamic vinegar
1 cup Cabernet Sauvignon wine
1/2 cup sugar
1/2 tsp mustard seed
2 strips lemon zest
2 sticks cinnamon
1 cup dark sweet cherries (fresh, frozen or canned)

Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan. Simmer over medium heat for 10 minutes. Pour 3/4-cup of the sauce mixture into a resealable bag. Add steaks to bag, seal well. Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours. Strain remaining wine mixture, pour back into sauce pan and add cherries. Place mixture in refrigerator while steaks marinade. Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once. While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat. Serve steaks with sauce.