Combine the vinegar, water, red wine, dried cherries and sugar over medium-high heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and let rest for 3 minutes.

Meanwhile, cut the onions into rings about 1/2-inch thick. Season the beef generously on both sides with salt and pepper.

Transfer the cherry mixture to a blender or food processor and puree to form a thick, almost-smooth sauce. Add the mustard and pulse to combine; season with salt and pepper to taste. Reserve about 1/2 cup of the sauce and place the remaining sauce in a large mixing bowl. Add the onions; toss to coat evenly.

When ready to cook, preheat a large grill pan over high heat. Use tongs to transfer the onion rings to the grill pan and cook for 2 minutes, turning them over once.

Meanwhile, add the beef to the sauce in the mixing bowl and turn to coat on both sides. Move the onion rings aside in the grill pan and use tongs to add the beef to the pan. Cook for 2 minutes, then turn the meat and onions over and cook for 2 to 4 minutes, moving them around in the pan, until evenly done.

To serve, drizzle the reserved sauce over the beef; divide among individual plates, along with the onions. Serve hot.

Makes 4 servings.

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