VAMPIRE STEAKS WITH GARLIC RED WINE REDUCTION
This recipe uses flank steak marinated in garlic then grilled to perfection. It's topped with a red wine reduction made with garlic and onions. This is perfection for Halloween, or any time of the year.
Provided by Kim Beaulieu
Categories Dinner
Time 1h35m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Dice your onions, or slice thin strips if you prefer.
- 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.
- Add the garlic and continue to cook for about 1 minute, no more than 2 minutes.
- 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.
- Add the wine and cook until it reduces by 2/3. This takes away, so don't feel like you have to rush this step. Just keep checking it until it starts to cook down.
- 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 2/3. Again, don't rush it. Check on it and wait for it to fully reduce. It's not a super quick process.
- 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.
- 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.
- Lay flank steak on a cutting board.
- In a bowl mix the minced garlic, smoked paprika, salt and pepper together.
- Rub the spice mixture all over both sides of the flank steak.
- Put the flank steak in a container and cover tightly. Place in fridge for a minimum of 4 hours, or preferably overnight.
- Take the flank steak out. Discard any juices.
- Preheat your grill to a medium high heat. Allow it to reach the proper temperature, just like preheating an oven.
- 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.
- 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.
- Remove the steak from the grill and allow to rest on a cutting board for about 5 to 10 minutes.
- Slice the steak into diagonal thin strips, pour red wine reduction over top.
- Pour a nice glass of Casillero del Diablo Cabernet Sauvignon to go with your dinner.
- Enjoy with a big old vampire loving smile!
Nutrition Facts : Calories 577 kcal, Carbohydrate 13 g, Protein 52 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 151 mg, Sodium 1003 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
VAMPIRE STEAK
Provided by Jenna
Yield 6
Number Of Ingredients 8
Steps:
- 1. Combine the first 4 ingredients. Score a diamond pattern on both sides of steak; rub juice mixture evenly over both sides. Cover; refrigerate 1 hour.
- 2. Preheat grill to high heat.
- 3. Sprinkle both sides of steak evenly with salt and pepper. Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak across grain into slices. Makes 6 servings, 4 oz portions per serving.
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
FLANK STEAK
Steps:
- 1. Combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat well with the marinade.
- 2. Marinate the steaks, covered, in the refrigerator for 30 minutes or overnight, turning once. Remove from the marinade and pat dry.
- 3. Broil or grill the steaks over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes.
- 4. To serve, slice thinly on the diagonal and arrange on a board or platter.
CURRIED FLANK STEAK
This recipe comes from the famous Hon's Wun-Tun House in Vancouver, B.C. The recipe is a favorite with many. This is a lengthy recipe to prepare, but is worth it.
Provided by William Uncle Bill
Categories Curries
Time 2h57m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large cooking pot, add flank steak, cover with water and bring to boil.
- Remove from heat and allow steak to soak for 20 minutes.
- Remove beef from pot and rinse under cold water for 20 minutes.
- Cut cooled beef flank into 1 1/2 inch cubes.
- Using the same cooking pot, add ginger, garlic, and beef cubes and cook on medium heat for 5 minutes, stirring often.
- Add enough water to cover the meat with 2 inches of water and bring to boil.
- Reduce heat to medium and add curry paste, sugar and salt, and continue to simmer, uncovered for 30 minutes, stirring occasionally.
- Cover pot and continue to simmer for another 30 minutes, stirring occasionally.
- Add tomato, cover pot and continue to simmer for another 30 minutes.
- Add cubed potatoes, cover and continue to simmer for another 30 minutes, stirring occasionally.
- Serve over rice or noodles.
Nutrition Facts : Calories 630.1, Fat 28.9, SaturatedFat 11.8, Cholesterol 139.5, Sodium 2605.9, Carbohydrate 14.9, Fiber 1.3, Sugar 3.4, Protein 73.7
ULTIMATE FLANK STEAK MARINADE
I adapted this from a recipe I got off the myrecipes.com site. It is a wonderful marinade for flank steak. The great thing about this recipe is that you can serve the steak alone and it is still flavorful or you can top with yoru favorite sauce. Marinade time (3 hours to overnight) is not included in prep time. I hope you enjoy!
Provided by KimmieCat1
Categories Steak
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Place garlic, salt, pepper, and thyme on a cutting surface adn use a large knife to chop together until mixed.
- 2. Transfer mixture to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients.
- 3. Place steak in the bag and seal. Turn several times to coat meat.
- 4. Refrigerate, turning several times, for at least 3 hours and up to overnight.
- 5. To cook meat: preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from bag and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 to 2 minutes longer, until instant-read thermometer reads 140 degrees F (for medium rare). Let steak rest for 10 minutes. Working against the grain, cut into thin slices with a knife.
Nutrition Facts : Calories 354, Fat 20.9, SaturatedFat 6.8, Cholesterol 115.7, Sodium 1097.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 38.1
VAMPIRE TACOS RECIPE BY TASTY
Here's what you need: flank steak, soy sauce, garlic, olive oil, salt, black pepper, cumin, oregano, corn tortillas, shredded cheddar cheese, mayonnaise, garlic, chipotle peppers, lime juice, salt, guacamole, pico de gallo, queso fresco, fresh cilantro leaves
Provided by Dhruv Vohra
Categories Dinner
Yield 3 servings
Number Of Ingredients 19
Steps:
- Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
- Remove meat from marinade, discard.
- Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
- To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
- Heat a saute pan to medium heat.
- Place one corn tortilla in the pan, sprinkle about ¼ cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
- To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
- Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
- Enjoy!
BAKED FLANK STEAK
I've been making this wonderfully satisfying flank steak in the oven for my family for some 15 years now. It's low in calories, full of flavor and veggies-and always brings me raves. -Susan Tannahill, Westford, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Score surface of steak, making shallow diagonal cuts. Place in a 13-in. x 9-in. baking pan coated with cooking spray. Place tomatoes, green pepper, onion and mushrooms around meat. Combine the chili sauce, ketchup, Worcestershire sauce, salt and pepper; drizzle over meat and vegetables., Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender. Remove and keep warm. Pour pan juices into a measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 1-1/2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice steak across the grain; serve with vegetables and gravy.
Nutrition Facts : Calories 233 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 628mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
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- Sprinkle both sides of steak evenly with salt and pepper. Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak across grain into slices.
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