Mulled Cider Flank Steak

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The flavors of mulled cider are pure autumn and pure comfort for me. When I was scheming up a way to use cider in a recipe for Laura’s Lean Beef, this occurred to me, and it was a resounding success with all the tasters. Don’t skip the step of bringing the vegetables and marinade to a boil before the skillet goes into the oven. This really shortens the time the vegetables need to cook through. Prep time: About 15 minutes Cook time: About 45 Minutes Serves: 4   1 pound Laura’s Lean Beef flank steak 3/4 cup apple cider 1/4 cup cider vinegar 4 whole cloves 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon cardamom dash ground allspice dash ground nutmeg 2 tablespoons brown sugar 1/2 lemon, sliced into rounds 1 medium onion, slice 4 carrots, peeled and sliced into thin rounds 12 ounces small new potatoes sliced into thin rounds   1. Score top of flank steak into a diamond pattern and place into zip-close plastic bag. 2. In a bowl, whisk together cider, vinegar, cloves, cinnamon, ginger, cardamom, allspice, nutmeg and brown sugar. Add lemon rounds, squeezing lightly to release juices. Pour this marinade over flank steak in plastic bag. Marinate 6 hours to overnight. 3. When ready to cook, heat oven to 425°F. Place onion, carrots and potatoes in heavy pot or deep skillet. Pour marinade over vegetables and place flank steak on top of all. Bring to boil, then place skillet or pot into hot oven. Roast about 45 minutes, until vegetables are softened. 4. Let meat rest 5 minutes. Slice across the grain, with knife held almost flat against the meat. Slice into thin slices and serve immediately with vegetables and any remaining marinade, which will have thickened into saucy glaze over all. Nutrition information for 3 ounces flank steak and about 3/4 cup of vegetables: Calories 406; Calories from Fat 52 (12% from Fat); Fat 6g; Saturated Fat 2g; Cholesterol 55mg; Sodium 151mg; Carbohydrate 63g; Fiber 10g; Protein 30g; Vitamin A 204%; Vitamin C 81%; Calcium 15%; Iron 18%


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