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
• 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

Instructions

• 1 I make my red wine reduction ahead of time. It takes about an hour, or slightly
  more to get a beautiful thick sauce. I highly recommend using a cast iron pan. I
  find the reduction never works correctly in a saucepan. You want a wide, shallow
  pan to make this kind of sauce. Plan ahead so the sauce is done before you cook
  the steaks.
• 2 Also make sure to note the instructions for the steak. I marinate mine over
  night, or a minimum of 4 hours before cooking so make sure you're factoring
  these things into the timing of your meal prep.
• 3 Dice your onions, or slice thin strips if you prefer.
• 4 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.
• 5 Add the garlic and continue to cook for about 1 minute, no more than 2 minutes.
• 6 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.
• 7 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.
• 8 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.
• 9 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.
• 10 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.
• 11 Lay flank steak on a cutting board.
• 12 In a bowl mix the minced garlic, smoked paprika, salt and pepper together.
• 13 Rub the spice mixture all over both sides of the flank steak.
• 14 Put the flank steak in a container and cover tightly. Place in fridge for a
  minimum of 4 hours, or preferably overnight.
• 15 Take the flank steak out. Discard any juices.
• 16 Preheat your grill to a medium high heat. Allow it to reach the proper
  temperature, just like preheating an oven.
• 17 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.
• 18 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.
• 19 Remove the steak from the grill and allow to rest on a cutting board for about 5
  to 10 minutes.
• 20 Slice the steak into diagonal thin strips, pour red wine reduction over top.
• 21 Pour a nice glass of Casillero del Diablo Cabernet Sauvignon to go with your
  dinner.
• 22 Enjoy with a big old vampire loving smile!

Nutrition Info