Annabelle Breakey
YieldsMakes 6 servings
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.

How to Make It

Step 1
1

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

Step 2
2

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

Step 3
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/ Add cream and 2 tbsp. gin and boil over medium-high heat until reduced by half.

Step 4
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.

Step 5
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.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 1
1

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

Step 2
2

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

Step 3
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/ Add cream and 2 tbsp. gin and boil over medium-high heat until reduced by half.

Step 4
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.

Step 5
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.

Step 6
6

Note: Nutritional analysis is per serving.

Gin and Spice Flank Steak