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1
Gently salt and pepper both sides of the steak (you'll eventually be reducing the marinade, so be kind with the salt), then place it in a shallow, non-reactive bowl or baking dish. Pour about 3/4 of a bottle of decent red table wine over it. Add the olive oil, honey, garlic cloves, juniper berries, and bay leaves. Turn steak over a couple of times, then cover with plastic (or a kitchen towel) and let sit at room temperature for 30 minutes. After 30 minutes, lift plastic and turn steak over. Cover and again let sit for 30 minutes.
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2
Place a glazing screen or small cooling rack over a plate. Lift steak out of marinade onto the rack and let drain for a few minutes on both sides. Gently pat each side dry with paper towels, or the steak will not caramelize well.
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3
Preheat oven (if you have one) to 325 degrees. Heat a heavy-bottomed skillet over medium-high heat. Add a couple of glugs of olive oil. When hot, add the steak. Sear for 3-4 minutes (depending on thickness), then turn and again sear for 3-4 minutes (2 to 3 minutes if steak is on the thin side). Remove from skillet and set on an oven-proof platter. Transfer to the oven and allow to finish to desired doneness - 10 to 15 minutes for medium-rare to medium.
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4
Meanwhile, back at the stove, strain reserved marinade into the hot skillet to deglaze those lovely browned drippings. Allow to cook down to about 1/3 its original volume. Remove from heat and whisk in a generous teaspoon of capers as well as a couple of tablespoons of butter. Allow to cool for a few minutes.
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5
Toss lettuce or roasted potatoes with olive oil and sea salt. Arrange in the center of plates. Remove steak from oven. Transfer to a cutting board. Slice across the grain (which runs the long way), with your knife at a fairly acute angle, making each slice about 1/2 inch thick. Divide steak slices among plates and drizzle the marinade reduction over them all. Serve with wedges of fresh lemon.
