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1
Mix bay, cider, sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined.
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2
Drop the meat into the bag and move it around to evenly coat it.
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3
Let stand 10 to 12 minutes.
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4
Preheat a grill pan or indoor/outdoor grill to high.
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5
Thinly slice 1 1/2 onions and reserve 1/2 onion whole but peeled.
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6
Heat a medium skillet over medium heat.
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7
Add 2 tablespoons butter and melt it.
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8
Add the sliced onions to the pan.
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9
Peel, core and slice the apple and add it to the onions.
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10
Season the apples and onions with salt, pepper and nutmeg.
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11
Cook the apples and onions 5 or 6 minutes, then add cooked red cabbage and combine then reduce heat to low.
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12
Set aside and keep warm.
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13
Place meat on grill and let a bay leaf remain stuck on each steak.
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14
As the meat cooks, the heat will infuse the flavor throughout the meat.
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15
Cook steaks about 6 minutes on each side.
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16
Then, let meat rest.
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17
Discard leaves.
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18
While meat cooks, place potatoes in a pot and cover with water, bring water to a boil then salt it.
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19
Cook potatoes 10 to 12 minutes or until tender.
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20
Drain potatoes and return to the hot pot.
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21
Mash them with sour cream, horseradish and chives and season with salt and pepper, to taste.
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22
Potatoes will be thick and spicy.
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23
If you like looser mashed potatoes, add a little milk or stock, continue to smash.
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24
While potatoes cook, remove the red cabbage to a serving bowl and cover with foil.
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25
In the same skillet that the cabbage was cooked in, add 2 tablespoons butter.
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26
Melt butter then grate the reserved 1/2 onion with a hand held grater into the butter.
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27
Cook the grated onions 2 minutes then add flour and cook a minute more.
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28
Whisk in red wine and cook off a minute then whisk in stock and bring to a simmer.
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29
Stir in mustard and gingersnaps and season the sauce with salt and pepper.
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30
Let sauce thicken a couple of minutes.
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31
Thinly slice the flank steak on an angle against the grain.
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32
Place a mound of potatoes on each dinner plate.
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33
Lay out some sliced flank steak along the edge of potatoes and dress with a ladle of sauer-sauce.
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34
Serve red cabbage, apples and onions alongside or in small side dishes.
