Gin And Spice Flank Steak

1. 1

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

2. 2

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

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.

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.

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.

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.