Vampire Steaks With Garlic Red Wine Reduction

 

INGREDIENTS

  • 2 lbs flank steak

  • 2 tsp minced garlic jarred

  • 1 tsp dried minced garlic

  • 1 tsp smoked paprika

  • 1 tsp salt

  • ½ tsp pepper

    For the Garlic Red Wine Reduction:

  • 2 tbsp good quality olive oil

  • 1 ½ cups sweet onion diced, or roughly chopped

  • 4 cloves garlic crushed, more or less to taste

  • 2 tbsp good quality balsamic vinegar

  • 2 cups red wine

  • 2 cups good quality beef stock

  • 2 tbsp butter

 
 

DIRECTIONS

  1. Dice your onions, or slice thin strips if you prefer.

  2. Place a large cast iron pan or skillet on your stovetop, and turn heat to medium high. Pour olive oil in the pan. Place onions in pan and allow to cook until they start to turn golden brown.

  3. Add the garlic and continue to cook for about 1 minute, no more than 2 minutes.

  4. Add the balsamic vinegar and cook for a few more minutes. You want the vinegar to essentially cook off and the mixture to become syrup like in texture.

  5. Add the wine and cook until it reduces by ⅔. This takes away, so don't feel like you have to rush this step. Just keep checking it until it starts to cook down.

  6. Add the beef stock to the pan, and bring to a boil. Allow it to come to a full boil, then reduce to a simmer, allow it to cook until it's reduced by ⅔. Again, don't rush it. Check on it and wait for it to fully reduce. It's not a super quick process.

  7. If you don't want pieces of garlic you can remove them but I like to leave them in. The flavour is amazing when you bite into it.

  8. Add butter to the pan and turn heat up a little bit. Whisk until the mixture thickens into a nice consistency. It should be thick but still able to drizzle over steaks. Set aside until needed.

    For the Vampire Steaks

  9. Lay flank steak on a cutting board.

  10. In a bowl mix the minced garlic, smoked paprika, salt and pepper together.

  11. Rub the spice mixture all over both sides of the flank steak.

  12. Put the flank steak in a container and cover tightly. Place in fridge for a minimum of 4 hours, or preferably overnight.

  13. Take the flank steak out. Discard any juices.

  14. Preheat your grill to a medium high heat. Allow it to reach the proper temperature, just like preheating an oven.

  15. Place the steak bottom side down first. Close the grill lid and allow to cook for about 4 to 6 minutes, depending on how you like your steak. If you like it rare flip it sooner, if you like it well done flip it later.

  16. Lift the grill lid and flip the steak over so the top side is down on the grill grates. Close the grill lid and allow to cook for about 4 to 6 minutes, depending on how you like your steak. If you like it rare flip it sooner, if you like it well done flip it later.

  17. Remove the steak from the grill and allow to rest on a cutting board for about 5 to 10 minutes

  18. Slice the steak into diagonal thin strips, pour red wine reduction over top.

  19. Pour a nice glass of Casillero del Diablo Cabernet Sauvignon to go with your dinner.

  20. Enjoy with a big old vampire loving smile!