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.
Okay, okay, I’m just going to say this right out of the gate. This post was SO much fun to work on. I mean we’ve got wine, Halloween and Meat. Best job ever.
There are days I just love my job. The day I made this recipe might have been the best day ever. I literally had a grin from ear to ear the day I whipped this up.
It’s just the right amount of cheesiness for Halloween, while still being grown up enough to serve at any dinner party. Just leave out the bats and vampire cut outs for fine dining.
Casillero del Diablo Wines asked me to be part of their Halloween campaign. Since I completely dig cooking with their wine I jumped up and down, then calmly told the rep yes.
Then I jumped around the kitchen a little bit while plotting my post possibilities. So many choices, it was so hard to narrow down what I wanted to make.
I could have made a Sangria, or Fruity Drink. Then I considered making cupcakes with devils on the top. I wondered whether to go with something cutesy or something grown up.
I choose grown up for obvious reasons. Casillero del Diablo Wines are perfect for adult Halloween Parties. Or winding down after you take the hooligans out trick or treating.
So I ran with the idea of having some friends over for dinner after a night of running around collecting candy with the munchkins. This is the perfect way to chill out at the end of the day.
I knew Vampire Steaks were the way to go. Then I wanted to take it up a notch and make a beautiful garlic red wine reduction to pour over top of the Vampire Steaks.
This tastes heavenly but is definitely a bit on the naughty side. Perfect for a wine with a legend revolving around the devil. Have you heard The Legend of Don Melchor de Concha y Toro?
You can watch their YouTube video that shares their unique story by clicking here to view it. If you’re not the video type I’ll share the story with you now.
Over 100-years ago, Don Melchor (the founder of the Concha y Toro winery in Chile) build a wine cellar (or “casillero” in Spanish) in which to store his very best wines. One day, he noticed his wines were disappearing from his cellar, and he suspected there was a thief. In order to protect his wines from theft, he spread a rumor in the community that his cellar was haunted by the devil himself! The rumor worked, and his wines were never stolen again. Thus, his cellar became known as the “casillero del diablo”…the Devil’s Cellar.
I highly recommend clicking around their website. Their product presentation and videos are out of this world. I’m so impressed with their attention to detail. I am a lucky girl to get to work with such a highly respected company.
It is consistently awarded “Best Buy” recognitions from both domestic and international wine critics (Wine Spectator, Wine Enthusiast, Wine & Spirits Magazine).
Casillero del Diablo is partnering with costume retailer Spirit Halloween to offer shoppers a discount on Halloween costumes and decorations and a chance to win a DSLR camera by entering their Legendary Costume Contest on Facebook.
Contest ends October 31st!
Feel free to share you photo on my facebook page as well! Because I’m going to want to see what you’re up to. Costumes are always entertaining.
I used their Cabernet Sauvignon for this recipe. It’s the perfect choice for flank steak. It hits all the right notes and highlights the flavour of the sauce and the beef perfectly.
Here’s the description of the Cabernet Sauvignon from their website:
It is the most famous Casillero del Diablo strain. Its 2005 vintage was awarded by Decanter as the best on the planet. Owner intense aromas of cherries, plums and hints of vanilla and toasted. The red is the one that has more body, it is elegant and ideal for meats as a cut of beef in pepper sauce.
We ate this Vampire Steak with Garlic Red Wine Reduction with wild abandon. As anyone should when eating Vampire Steaks smothered in a rich, thick, garlic and wine sauce.
- 1 large flank steak
- 2 teaspoons minced garlic, wet (you buy it in the produce section in a jar)
- 1 teaspoon dried minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons good quality olive oil
- 1 + ½ cups sweet onion, diced, or roughly chopped
- 3 to 4 cloves of garlic, crushed, more or less to taste (I like A LOT of garlic)
- 2 tablespoons good quality balsamic vinegar
- 2 cups (400 ml) red wine, such as Casillero del Diablo Cabernet Sauvignon
- 2 cups (400 ml) good quality beef stock
- 2 tablespoons butter
- 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 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.
- 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.
- 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!
Red Wine Reduction Recipe inspired by BBC Good Food's Shallot and Red Wine Sauce
I hope you enjoy it as much as we did. Happy Halloween. Or Happy We Feel Like Eating Vampire Steak Day. Whatever works for you!