Vampire Steak Food

VAMPIRE TACOS RECIPE BY TASTY

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!

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!