Flank Steak with Brie Fondue

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I think there are a couple of errors in this recipe. I followed it as written, and I had 2 problems. I don't know what I thought would happen when I mixed brie and red wine, but I didn't expect the super disgusting results that I got. The fondue was thick and reddish-purple, like a blood clot. It did taste good, but I was too grossed out by the appearance to enjoy it. In his cookbook, Chef Irvine makes brie fondue with white wine, actually champagne, and I made that recipe before with excellent results. The other problem I had was with the cooking time. I had a large flank steak, but still the cooking time of 9-10 min. per side caused it to cook through completely. I would have preferred medium doneness. That said, the steak tasted awesome with this marinade.