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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!
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Oktoberfest Flank Steak with Apple Cider Chutney

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!
Prep Time3 hrs
Cook Time25 mins
Total Time3 hrs 25 mins
Course: Main
Cuisine: Fall
Servings: 4 -6
Author: Jenna Braddock, RD

Ingredients

BEEF MARINADE:

  • 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
  • cup golden raisins

Instructions

  • 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.

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. ¼ 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).