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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.

This Story Originally Appeared On sunset.com

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Annabelle Breakey

Recipe Summary

total:
45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a spice grinder, grind 2 tsp. juniper berries, the allspice, and peppercorns until coarsely ground. Add salt and whirl to mix.

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  • Trim fat from steak. Rinse meat, pat dry, and rub all over with oil. Pat and rub spice mixture onto both sides.

  • 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/ Add cream and 2 tbsp. gin and boil over medium-high heat until reduced by half.

  • 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.

  • 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.

Nutrition Facts

266 calories; calories from fat 68%; protein 19g; fat 20g; saturated fat 10g; carbohydrates 1.7g; fiber 0.1g; sodium 467mg; cholesterol 86mg.
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