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    Home » Main Course » Beef Recipes

    Vampire Steaks with Garlic Red Wine Reduction

    Published: Oct 10, 2015 · Modified: Feb 5, 2022 by Kim Beaulieu · This post may contain affiliate links

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    Vampire Steak with Garlic and Red Wine Reduction collage image featuring two photos of the cooked steak

    This recipe for Vampire Steaks with Garlic Red Wine Reduction uses flank steak marinated in garlic then grilled to perfection. It's topped with a red wine reduction made with garlic and onions.

    Grill these Vampire Steaks up for Halloween or any night you want a delicious flank steak dinner.

    flank steak cooked to perfection resting on a wood board with garlic and wind on the table nearby

    Okay, okay, I'm just going to say this right out of the gate. This recipe was so much fun to make. I mean we've got wine, halloween and meat!

    Honestly, I 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 made this.

    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.

    So, we were having friends over for dinner after a night out with the munchkins. I wanted to use up some flank steak I picked up the day before.

    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 which is perfect for Halloween!

    I used 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.

    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.

    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!

    flank steak cooked to perfection resting on a wood board with garlic and wind on the table nearby and reduction sauce being spooned over the meat

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    vampire steaks on a white plate with wine and a photo of a vampire behind it

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    flank steak cooked to perfection resting on a wood board with garlic and wind on the table nearby
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    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.
    Course Dinner
    Cuisine American
    Keyword flank steak recipe, vampire steaks
    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 35 minutes
    Servings 4
    Calories 577kcal
    Author Kim Beaulieu

    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
    US Customary - Metric

    Instructions

    Please Note:

    • 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.

    For the Garlic Red Wine Reduction:

    • 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.

    For the Vampire Steaks:

    • 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.

    How to put it all together:

    • 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!

    Notes

    Vampire Steak Recipe created by Cravings of a Lunatic
    Red Wine Reduction Recipe inspired by BBC Good Food's Shallot and Red Wine Sauce

    Nutrition

    Calories: 577kcal | Carbohydrates: 13g | Protein: 52g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 151mg | Sodium: 1003mg | Potassium: 1252mg | Fiber: 1g | Sugar: 6g | Vitamin A: 424IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 5mg

    flank steak cooked to perfection resting on a wood board with garlic next to it

    Thanks for visiting today!

    If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.

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    Toodles! xx

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    Reader Interactions

    Comments

    1. Emily @ Life on Food

      October 10, 2015 at 6:02 am

      This steak looks amazing. I love me a good steak pretty much every week. When I cook with wine I have little samples throughout the cooking process. Soon I find myself finishing the bottle right around the time when the meal is done. Am I the only one?

      Reply
    2. Kayle (The Cooking Actress)

      October 12, 2015 at 8:19 pm

      SO FUN! I love this idea. And garlic. and steak. (and vampires :P)--looks delish!

      Reply
    3. Karly

      October 13, 2015 at 9:24 am

      My word, now I'm craving steak. This looks absolutely amazing!

      Reply
    4. Holly N @ Spend With Pennies

      October 13, 2015 at 12:42 pm

      This looks like absolute steak perfection! I'm not familiar with Casillero del Diablo wines but I love a good cab sav so I'm going to give it a try!!

      Reply
    5. Shawn @ I Wash You Dry

      October 17, 2015 at 1:56 pm

      OMG! You seriously make one amazing looking steak! That red wine reduction looks drool-worthy too!

      Reply
    6. Julianne @ Beyond Frosting

      October 17, 2015 at 2:21 pm

      I am always looking for new ways to make steaks. This sounds amazing!

      Reply
    7. Gina @ Running to the Kitchen

      October 18, 2015 at 5:29 pm

      I absolutely LOVE the looks of this steak! This is exactly how I want to do Halloween. Wine + meat + friends. Candy is overrated 😉

      Reply
    8. Nicole

      October 20, 2015 at 5:00 pm

      Jeez Louise! This looks insanely delicious! And I love the vampire photo!

      Reply
    9. Dee Dee (My Midlife Kitchen)

      October 22, 2015 at 10:32 pm

      I love Casillero del Diablo's Carmenere. So earthy, and so rich that it feels evil. Also a perfect pairing for a Halloween dinner like this! Fun, and delicious, too!

      Reply
      • Kim Beaulieu

        October 23, 2015 at 12:21 am

        Thanks Dee Dee. I love their wine, and totally dig the way you described it.

        Reply
    10. Sabrina @ Dinner, then Dessert

      October 24, 2015 at 12:45 am

      A perfectly-cooked steak in a wine-garlic reduction is my definition of a great meal! Thanks for the recipe!

      Reply
    11. Kay

      December 05, 2018 at 9:32 am

      Standard Basque preparation. Sounds good to me.

      Reply
      • Kim Beaulieu

        January 15, 2019 at 10:03 pm

        Thanks Kay.

        Reply

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