Vampire Steak

No, this steak won’t suck your blood and make you immortal. The fine folks at Cooking Light call it that because it is quite heavy on the garlic. As my husband pointed out, it would then make more sense for it to be called Anti-Vampire Steak. I guess since everyone is so pro-vampire these days, they figured this name was a better sell.

I already have a few flank steak recipes and the variations are pretty much in what marinade or rub you use. After developing a few favorites, I’ve sort of stopped even reading flank steak recipes. There are so many and they all seem the same. So, why did this recipe catch my attention when I was flipping through my July issue? Well, first it was the name. (Marketing works, people.) And then I saw it had a boatload of garlic and smoked paprika — two of my favorite grab-ya-by-the-taste-buds ingredients.


I braved the 100-plus degree temperature here in Texas to try it out. My verdict: Good flavor and guaranteed to keep vampires away. Here’s the rundown…


4 tsps minced garlic

1 tbsp fresh lemon juice

2 tsps Spanish smoked paprika

2 tsps chopped fresh tarragon (I used some lemon thyme because I had it and it was awesome)

1 1/2 lbs. flank steak, trimmed

1 tsp kosher salt

1/2 tsp freshly ground black pepper


Combine first four ingredients.

Steak Rub

Score a diamond pattern on both sides of steak; rub juice mixture evenly on both sides. Cover; refrigerate one hour.

Preheat grill to high heat. (I would recommend 500 degrees or a bit higher dome temp if using an Egg; set up for direct heat.) Remove steak from fridge and sprinkle both sides with salt and pepper.

Salt & Pepper

Place steak on grill rack and grill up to 6 minutes per side, based on thickness and desired degree of doneness. (More like 3 minutes per side if you like red/pink center.)

Flank Steak

Remove steak from grill; tent loosely with foil and rest for 5-10 minutes.

Flank Steak

Cut steak across the grain into slices and serve it on up.

(No picture here ’cause we were too hungry.)

Simple + Easy + Yum. If you want to avoid the scorching heat outside, you could use a grill pan on your cook top for this one. I threw some other stuff on my Egg afterwards so as not to waste my coals. I REALLY like this rub so would recommend you give it a spin on any cut of beef.

Up next: some coleslaw that is so doggone good I can’t stop eating it.

Categories: Beef, Recipes | Tags: , , , , , , , , , , , , | 2 Comments

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2 thoughts on “Vampire Steak

  1. Hard to go wrong with the use of any paprika, especially smoked. Sounds simple an perfect to me.

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