Beef Marinade

Found in the Comments on Serious Eats.com
 1.5-2 cups red wine (burgundy/côte du rhône/malbec/rioja/temperanillo, stay away from the zins and merlots, they overpower)
0.5 cup dijon mustard (i use whatever i can find)
1 tbsp. kosher salt
0.25 cup whole black peppercorns
2 tbsp coarse-ground black pepper (optional)
1 tbsp garlic powder
1 tbsp onion powder
10-12 dashes Worcestershire sauce (more if you like it)
1 tbsp honey
3 tbsp dried parsley 0.25 cup olive oil

 put first 10 ingredients in a blender, blend well. with blender on, slowly stream olive oil in until emulsified. pour over 2 pounds of whatever meat in ziplock (true tips or flap meat). let sit refrigerated for at least 48 hours, agitating bag occasionally.