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Vlad the Impaler Steaks

By 01/12/2021July 31st, 20232 Comments

Dinner with Dracula is a pretty boring culinary experience with all the blood and more blood going on… Sure, the candle light, his mesmerizing “look into my eyes” gaze and sinister good looks may distract me for a spell, but I’ll be honest…blood isn’t very filling and don’t get me started on the stains. So what’s a ghoul to do? How do I create a main dish that’s filling for a human and satisfies the strict dietary needs of a bloodsucking immortal? When in doubt…make steak! It’s the perfect bloody compromise.  A hearty, stick-to-your ribs meal for this mere mortal and enough bloody drippings to quench the Count’s bloodlust.

This recipe was inspired by the robber steaks described in Bram Stoker’s Dracula.

“I dined on what they called “robber steak”-bits of bacon, onion, and beef, seasoned with red pepper and strung on sticks, and roasted over the fire…”

In my version, I omitted the bacon and kept the steaks pieces rather big so that they cooked up medium rare with a bloody center, but feel free to grill to desired doneness. Serve these vampire sized steaks along with these upcoming recipes: Gravedigger Pilaf, Blood Braised Hearts, and a refreshing Sangre Sorbet for dessert. Enjoy!

Vlad the Impaler Steaks

Go big or go home with these Dracula-size steak kabobs.
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Course: Main Dish
Keyword: beef, Halloween, Halloween Food
Servings: 6 kabobs



  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 2 Tbsp Worcestershire sauce
  • 4-5 cloves garlic, minced
  • 2 Tbsp Italian seasoning
  • 2 Tbsp dried minced onions
  • 1 Tbsp course ground pepper
  • 2 tsp smoked paprika
  • 2 tsp salt

Beef Kabobs

  • 6-8 sirloin steaks
  • 4 red bell peppers, chopped
  • 2 red onions, chopped


  • Mix together olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic, onions, Italian seasoning, pepper, paprika and salt. Set aside.
  • Cut each steak into large 3 inch pieces, transfer to a ziplock bag and pour marinade over steak, place in fridge to marinate overnight.
  • Let meat sit at room temperature for 30 minutes as you prepare the vegetables. Thread the onion, steak, and bell pepper onto skewers.
  • Grill kabobs over direct high heat for ~8 minutes for medium rare or until desired doneness. Let steak rest 5 minutes before serving.


Recipe inspiration from the book, Dracula by Bram Stoker.
I got these totally cool used brass skewers from ebay.


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