MILWAUKEE -- Did you know today is National Hot Mulled Cider Day? Hot mulled cider is a popular fall and winter drink that is made by heating cider to almost boiling and adding cinnamon, orange peel, nutmeg, cloves and other spices and then simmering it. So in honor of the day, Angelica is making some mulled cider flank steak.
Mulled Cider Flank Steak
Courtesy: Laura’s Lean Beef
- 1 pound of flank steak
- ¾ cup apple cider
- ¼ cup cider vinegar
- 4 whole cloves
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp cardamom
- Dash ground allspice
- Dash ground nutmeg
- 2 tbsp brown sugar
- ½ lemon, sliced into rounds
- 1 medium onion, sliced
- 4 carrots, peeled and sliced into thin rounds (or you can use about 24 baby carrots)
- 12 ounces small new potatoes (about 15 of them) sliced into thin rounds
- Score top of flank steak into a diamond pattern and place into zip-close plastic bag
- 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.
- When ready to cook, preheat heat oven for 425 degree. Place onion, carrots and potatoes in heavy pot or deep skillet. Pour marinade over vegetables and place flank steak on top of it all. Bring to a boil, then place skillet or pot into hot oven. Roast about 35-45 minutes, until vegetables are softened and meat is to desired doneness. (Medium rare is 145 degree on a meat thermometer)
- Let meat rest 5 minutes. Slice steak across the grain into thin slices and serve immediately with vegetables and any remaining marinade, which will have thickened into saucy glaze.