Gin and Spice Flank Steak

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 teaspoons juniper berries
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons black peppercorns
• 1 teaspoon kosher salt
• 1 (1 1/2-pound) flank steak, trimmed
• 1 cup beef broth
• 2 teaspoons juniper berries
• 3/4 cup heavy cream
• 3 tablespoons dry gin
• 1 tablespoon olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Coarsely crush 2 teaspoons of the juniper berries, the allspice berries and the black peppercorns in a mortar or spice grinder. Stir in the kosher salt, then rub the mixture over both sides of the flank steak.

2. Let the steak stand at room temperature for 10 minutes while you make the sauce.

3. Heat the olive oil in a large skillet over medium-high heat. Sear the steak 4 to 5 minutes per side until deeply browned and the thickest part reaches 145°F (63°C).

4. Transfer the steak to a cutting board and rest it for 5 minutes, loosely tented with foil. Keep the skillet with the drippings over medium heat.

5. Pour off any excess fat from the skillet. Off the heat, add the dry gin and scrape up the browned bits, then return to medium heat.

6. Add the beef broth and the remaining 2 teaspoons of crushed juniper berries. Simmer about 5 minutes until reduced by about half.

7. Stir in the heavy cream and simmer 2 to 3 minutes until slightly thickened. Strain the sauce to remove the juniper berries.

8. Slice the rested steak thinly against the grain and serve with the warm gin sauce spooned over the top.