Celebrate fall flavors with this insanely delicious Oktoberfest Flank Steak with Apple Cider Chutney. This is a simple recipe to prepare that will have you in the fall Oktoberfest spirit!
This post is sponsored by the Florida Beef Council.
I’ve been dreaming about this recipe idea for a whole year folks. It started last fall when I made carne asada and a light bulb went off in my head asking, why couldn’t I make flank steak with a fall theme marinade???? That just sounds awesome.
Fast forward to this year and I finally got around to testing out my recipe idea for Oktoberfest Flank Steak with Apple Cider Chutney. People, this is steak greatness. If you are looking for that perfect way to serve steak in the fall, THIS IS IT!!! And I mean, steak and a good fall beer were just made for each other. Right?!
The marinade is made with Oktoberfest beer (you can choose your favorite but I used Sam Adams), onion, apple cider, and fall spices. (Note: While the steak is marinating in the fridge, make sure you flip it over at least once so each side sits in the juice fully.) Don’t worry though; although this recipe has an adult name, it is definitely kid friendly because any alcohol involved is cooked before eating.
Just as visual help, here is what the steak looks like in the marinade:
As if the marinade weren’t enough, the apple cider chutney on top brings a sweet and tart kick of flavor that will have you begging for more. I say this because such was the story in my household when I served it to the rest of Team Braddock. In fact, my son Jackson has declared this the only type of steak he likes (high five for mom), earning this recipe the coveted honor of…
Steak has become more of a staple in our house in the past 5 or so years and I do believe you can easily include it in a healthy diet. I have come to appreciate that beef provides an amazing amount of protein for an economical amount of calories. For instance, for 154 calories you get about 3 ounces of lean beef and 25 grams of protein. You would have to eat 6 tablespoons of peanut butter to get that much protein and it would cost you 564 calories. Whoa!!
I have also found that a higher protein diet helps me feel well fueled and provides a satiety factor at my meals, allowing me to eat a reasonable portion and rather enjoy it. I encourage you too to enjoy lean beef reasonably, deliciously and paired with fruits and vegetables like this Oktoberfest Flank Steak is paired with the Apple Cider Chutney.
Here’s how you make it:
Oktoberfest Flank Steak with Apple Cider Chutney
- 1 Flank steak choose size that suits your needs
- 1 ½ cups Oktoberfest beer of choice I like Sam Adams
- 1 tablespoon sesame oil (can substitute canola or olive)
- 1 small white or yellow onion diced
- 1 tablespoon Kosher Salt
- 1 teaspoon whole all-spice kernels crushed (see notes)
- 1 bay leaf
- 2 tablespoons apple cider vinegar
APPLE CIDER CHUTNEY:
- 1 gala apple cored, peeled and diced
- 1 golden delicious apple cored, peeled and diced
- 1 tablespoons apple cider vinegar
- ¼ cup Oktoberfest beer
- ¼ cup apple cider or juice
- 2 tablespoons minced shallot
- 5 all-spice kernels crushed
- 2 tablespoons + 1 teaspoon honey
- 2 pinches nutmeg
- ⅓ cup golden raisins
- In a gallon size plastic bag or large food safe container, pour all the ingredients for the marinade (beer, sesame oil, diced onion, salt, all-spice, bay leaf, apple cider vinegar). Gently shake to combine. Add the flank steak, seal and marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Remove flank steak from the bag and discard marinade. Pat dry, season both sides with a sprinkle of salt and pepper, then allow to sit at room temperature for about 30 minutes.
- Meanwhile, preheat grill to medium heat.
- While grill is heating, prepare chutney. Add all chutney ingredients (both apples, vinegar, beer, cider, shallot, all-spice, honey, nutmeg and raisins) to a sauce pot. Heat over medium heat. When chutney comes to a gently boil, reduce heat to simmer and allow to cook about 25 minutes while cooking steak.
- Once grill is heated, cook steak about 5-7 minutes per side (the thicker the steak the longer) until internal temperature reaches medium rare of 140-145° F.
- Remove steak and let sit on a cutting board tented with aluminum foil for about 10 minutes.
- Slice steak into thin strips, cutting against the grain of the steak or along the width (not the height). Top slices with apple chutney.
If you’re still on the fence about this recipe and not so sure about fall beer + steak + apples, no offense, but get over it! This recipe is so yummy and truly easy to make. Make sure you check out the recipe notes to see how to broil the steak if grilling is not an option.
It’s fall y’all!