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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!

Oktoberfest Flank Steak with Apple Cider Chutney


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  • Author: Jenna Braddock, RD
  • Total Time: 3 hours 25 minutes
  • Yield: 4 -6 1x

Description

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!


Ingredients

Units Scale

BEEF MARINADE:

  • 1 Flank steak (choose size that suits your needs)
  • 1 1/2 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
  • 1/4 cup Oktoberfest beer
  • 1/4 cup apple cider or juice
  • 2 tablespoons minced shallot
  • 5 all-spice kernels (crushed)
  • 2 tablespoons + 1 teaspoon honey
  • 2 pinches nutmeg
  • 1/3 cup golden raisins

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, preheat grill to medium heat.
  4. 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.
  5. 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.
  6. Remove steak and let sit on a cutting board tented with aluminum foil for about 10 minutes.
  7. Slice steak into thin strips, cutting against the grain of the steak or along the width (not the height). Top slices with apple chutney.

Notes

All-spic kernels can easily be found year round in the ethnic food isle of most grocery stores. To crush them by carefully pounding them with the butt of a chef's knife or a meat pounder. 1/4 teaspoon of ground all-spice can be substituted for the kernels.

Flank steak can be broiled if grilling isn't an option. To do this, preheat broiler to high. Line a baking sheet with aluminum foil or use broiler pan. Follow the same directions for preparing the steak. Cook the steak a few inches from the broiler for about 5 minutes per side (you need to flip it once and return it to the oven).

  • Prep Time: 3 hours
  • Cook Time: 25 minutes
  • Category: Main
  • Cuisine: Fall