Saturday, November 12, 2016

Cider Meal Rules!

Crisp fall weather and the end to daylight savings time led to this comforting autumn meal with mulled apple flank steak with Yorkshire pudding.  The steak was marinated with apple juice and seasonings, then poured over vegetables in a Dutch oven to roast.  After pulling the Dutch oven, I increased the temperature to 450 F. to make the popovers.

Mulled Cider Flank Steak

(Serves 4)

Whisk together cider, vinegar, spices and brown sugar.  Add lemon rounds, squeezing lightly to release juices.  Pour this marinade over flank steak and marinate in refrigerator 6 hours or overnight. 
1# Beef Flank Steak
3/4 cup Apple Cider
1/4 cup Cider Vinegar
Dash Cloves
1/2 tsp. Cinnamon
1/2 tsp. Grated Fresh Ginger
1/4 tsp. Cardamom
Dash Allspice
Dash Nutmeg
2 Tbsp. Brown Sugar
1 Lemon, halved

When ready to cook, heat oven to 350 degrees.  Place vegetables in Dutch oven.  Pour marinade over vegetables and place flank steak on top.  Cover and roast for 60 minutes.  Slice meat across the grain to serve.  
1 onion, cut in 1 inch chunks
6 colorful carrots, peeled and cut in 3 inch pieces
4-6 small Potatoes, scrubbed and quartered

8 baby Bella mushrooms, stems removed
2 stalks celery

Yorkshire Pudding

(6 Popovers)

Combine the eggs and milk in a bowl.  Whisk until totally combined.  Add the flour and salt.  Whisk until smooth.  Portion batter into greased muffin tin.  Bake in hot 450 degree F. oven for 12-1 minutes, until "popped".  

2 eggs
1/3 cup & 1 tablespoon whole wheat flour
1/4 teaspoon salt
1/3 cup & 1 tablespoon skim milk



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