Deborah,

One of the biggest hits that I've made lately is so simple and I think would go well with your red zin. All you need to do is marinate a flank steak overnight in Allegro (original kind, not flavored/smoked), grill it the next day until just medium rare (the rarer you like it, the better) and slice. I bring it to room temp and serve with sliced baguette bread and plum tomatoes and garnish with capers. People just love it.