Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
4 servings (serving size: 3 ounces steak, 3/4 cup onions, and about 1 cup potatoes)

Lime juice turns the red onions a uniform deep pink. For the best flavor, prepare the onions a day ahead. Juniper berries are crushed to release their ginlike flavor. The scented marinade and piquant onions work well with venison, too. To ensure the steak and potatoes will be done at the same time, start preparing the potatoes while the steak is marinating.

How to Make It

Step 1

To prepare pickled onions, place onions in a bowl. Add boiling water to just cover onion; let stand 2 minutes. Drain; return to bowl. Combine juice and next 6 ingredients (juice through dash of red pepper); add to onions, tossing well. Cool to room temperature. Cover and chill overnight.

Step 2

To prepare the potatoes, preheat the oven to 400°.

Step 3

Combine 2 teaspoons thyme and next 4 ingredients (2 teaspoons thyme through 2 garlic cloves) in a roasting pan coated with cooking spray. Add potatoes; toss well to combine. Add broth to pan. Bake at 400°, uncovered, 1 hour and 15 minutes or until potatoes are brown and liquid has almost evaporated, stirring once.

Step 4

To prepare beef, heat oil in a saucepan over medium heat. Add shallots and 1 garlic clove, and cook 5 minutes or until tender, stirring frequently. Stir in 1 teaspoon juniper, 1 teaspoon thyme, and dash of red pepper; cook 1 minute. Remove from heat; stir in wine and 1/2 teaspoon black pepper. Cool to room temperature. Rub shallot mixture over both sides of steak. Cover and chill 2 hours.

Step 5

Prepare grill or grill pan.

Step 6

Sprinkle steak with 1/4 teaspoon salt, and lightly coat with cooking spray. Cook steak for 5 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve steak with onions and potatoes.

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