Years ago, this Gin and Spice Flank Steak was my introduction to juniper berries. Until then, I had only seen them in Crimean juniper groves and had no idea they were edible. Only their scent amplified by hot and sunny air settled in my memory as a symbol of carefree summers.
Learning about their culinary use was new.
Gin does add a nice flavor to this sauce but those juniper berries are the true highlight here. Cooking makes them edible — juicy, soft, but crunchy at the same time — with cream being a perfect medium to emphasize their piney flavor.
Make sure to serve them with something — bread, mash, couscous, polenta — to sop up delicious juices. They are the best part.
WHAT WENT IN
— 4 tsp tsp dried juniper berries
— 1 1/2 tsp whole allspice
— 1 1/2 tsp black peppercorns
— 1 tsp kosher salt
— 1 1/2-1 3/4 lb flank steak, trimmed of fat, patted dry
— 1 Tbsp olive oil
— 1 cup chicken broth
— 1 cup heavy cream
— 3 tablespoons gin or more
THE PROCESS
1. In a spice grinder, grind 2 tsp juniper berries, allspice, and peppercorns. Add salt.
2. Rub olive oil over meat and rub with the spice pressing it in.
3. In a small saucepan, bring broth and 2 tsp juniper berries to a boil and reduce by half. Add a tablespoon of more gin if you wish.
4. Add cream and gin to broth, boil to reduce by half again.
5. Grill the meat on high for about 8-10 min, turning halfway.
6. Rest the meat on a carving board for about 10 min, slice thin across the grain.
7. Pour the sauce over the meat so it would mix with in the meat juices.