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Vampire Steak

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 27 mins
Total time 1 hr, 27 mins
Yield Serves 6 (serving size: 3 ounces steak)
The marinade features a robust dose of garlic. Score the meat lightly, about 1/8 inch deep.


  • 4 teaspoons minced garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Spanish smoked paprika
  • 2 teaspoons chopped fresh tarragon
  • 1 (1 1/2-pound) flank steak, trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 166
  • fat 6.3 g
  • satfat 2.4 g
  • monofat 2.2 g
  • polyfat 0.3 g
  • protein 24.7 g
  • carbohydrate 1.4 g
  • fiber 0.4 g
  • cholesterol 37 mg
  • iron 2 mg
  • sodium 383 mg
  • calcium 34 mg

How to Make It

  1. Combine first 4 ingredients. Score a diamond pattern on both sides of steak; rub juice mixture evenly over both sides. Cover; refrigerate 1 hour.

  2. Preheat grill to high heat.

  3. Sprinkle both sides of steak evenly with salt and pepper. Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak across grain into slices.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit