Heartbrand flank wine pairing question

I'm grillin' up a Heartbrand flank for New Year's Eve dinner. I've had this cut 4 previous times and have cooked to perfection every time. I have not, however, paired a proper wine with it, imho, usually what I've chosen has overpowered the delicate, buttery flavored meat. What would you pair with Wagu style flank? Thanks. BTW, It'll be grilled with a mesquite rub.

Drew

To me, the mesquite makes this an interesting question. I like to try a Shiraz or Chianti if the mesquite ends up being quite pronounced. But if it's a subtle flavoring, I'd go with a Nebbiolo d'Alba (but I love that wine with almost anything).
Please post your final selection and how it worked.

Well, up until I read the word "mesquite" I was going to suggest something juicy/fresh like a good Dolcetto or Frappato. But, with the added flavor, I'm going to change that recco to a heartier wine like Chianti or Barbera.

I'm not sure what "wagu style" means and I was thrown a bit off at the end by the mesquite note, but how about a sangiovese or a lighter-styled zinfandel?

Have a good New Year's.

I mispelled "Wagyu" to be funny, it's actually Japanese Akaushi Beef, similar to Kobe beef. Very tasty stuff.

Drew

I like Dave's idea of a lighter style Zin.

Thanks all for the suggestions. I didn't have what I would describe as a lighter styled zin in the cellar and as this meal was planned in the late morning I wasn't willing to forge out into the throngs of humanity to find one. I had not thought of Italian wines, don't know why, so looked around and chose the 2006 Fattoria Rodano Poggialupi Red . This wine is 90% Sangiovese and 10% Merlot matured in a combination of large botti and small barrique barrels made from grapes sourced from all over the Chianti Classico region. It's a steal of a QPR @ $11 per case buy, with a flavor profile of slightly dusty black and red fruit with a distinct flavor hint of almond or hazelnut. I've had this wine many times and struggle with describing this unique to me flavor in a wine. Decanted for several hours the wine was a very good match with the Heartbrand flank which was melt in your mouth delicious. My wife who rarely, if ever, thinks about wine and food matching stated that the wine went very well with the meal. Happy New Year to all!

Drew