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.