Mounds of juicy meat glisten in hot pans and on nicked carving boards in the dining room of the Mark on Pico Boulevard. Braised sirloin with oregano and onion; Santa Maria tri-tip with garlic, molasses and chutney; rich flank steak tacos with lime and salsa; English roast with horseradish; bone marrow with red wine and olive oil; and piles of filet mignon, New York strip and rib-eye are all on offer.
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