I've been making this recipe from Sunset for years and we absolutely LOVE it! I always double the sauce and serve it with rice to sop up all the deliciousness. It's actually a very simple recipe, even for a novice cook. The hardest part was finding the juniper berries (we don't eat them but they add depth of flavor that's to die for) but I ended up finding them at a locally owned fruit/veg stand.
Gin and Spice Flank Steak
A creamy gin sauce tastes delectable with this hot charred steak. Serve it with watercress. Sealed airtight, the spice blend keeps for several months. Make steak through step 2 up to 6 hours ahead and chill, covered; make sauce up to 6 hours ahead and chill, covered.
More From Sunset
- Calories: 266
- Calories from fat: 68%
- Protein: 19g
- Fat: 20g
- Saturated fat: 10g
- Carbohydrate: 1.7g
- Fiber: 0.1g
- Sodium: 467mg
- Cholesterol: 86mg
- 4 teaspoons dried juniper berries, divided
- 1 1/2 teaspoons whole allspice
- 1 1/2 teaspoons black peppercorns
- 1 teaspoon kosher salt
- 1 flank steak (1 1/2 to 1 3/4 lbs.)
- 1 tablespoon olive oil
- 1 cup reduced-sodium beef or chicken broth
- 3/4 cup whipping cream
- 2 to 3 tbsp. gin
- 1. In a spice grinder, grind 2 tsp. juniper berries, the allspice, and peppercorns until coarsely ground. Add salt and whirl to mix.
- 2. Trim fat from steak. Rinse meat, pat dry, and rub all over with oil. Pat and rub spice mixture onto both sides.
- 3. In a 2-qt. pot, bring broth and remaining 2 tsp. juniper berries to a boil over high heat and boil until reduced by 3/4. Add cream and 2 tbsp. gin and boil over medium-high heat until reduced by half.
- 4. Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 in. above grate for only 1 to 2 seconds); cover gas grill. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through. Meanwhile, reheat gin sauce over medium-low heat and, if more zip is desired, add 1 tbsp. gin.
- 5. Transfer steak to a carving board with a well (to catch juices). With a sharp knife, carve steak into thin, wide slices across the grain, holding the knife at a low angle to meat. Transfer steak to a warm platter; scrape drippings and juice from board into gin sauce. Serve meat slices with sauce.
- Note: Nutritional analysis is per serving.
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