Flank Steak Vampire Steak Food

ROPA VIEJA ROULADE

Steps:

• Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
• Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)
• Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.
• Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.
• Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.
• Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.
• Untie the steak and cut it into 6 thick slices.

VAMPIRE TACOS

Steps:

• Throw the steak and all the ingredients for the marinade into a large plastic food bag. Once all in, toss the bag to coat the meat.
• Place in refrigerator to marinate for at least one hour, or overnight
• Remove meat from marinade, discarding leftover juice
• Heat up your grill or grill pan to a very high heat. Cook the steak as you desire (personally, I love it a bit rare...).
• Allow the meat to cool for at least ten minutes before slicing it into thin strips.
• Let's get going on the sauce! To do this, combine the chipotles, mayonnaise, lime juice and salt. Stir well.
• Heat up a sauté pan to a medium heat
• Put one tortilla in the pan and sprinkle about a quarter cup of cheddar cheese on top. Place another tortilla on top, and cook until the cheese starts to melt, then flip over once. Make sure you only cook until the tortilla turns soft - not until crispy!
• Time to assemble your taco! Apply as much guacamole as your heart desires to your tortilla.
• Add a few slices of steak, then add pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro.

VAMPIRE STEAKS WITH GARLIC RED WINE REDUCTION

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!