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.
My husband has been making this recipe since it appeared in the September 2007 Sunset Magazine issue. Everyone in the family loves it. I agree with another reviewer, it's a very different recipe. Once you try it, you'll ask why have I not heard of this amazing recipe before?!
I've been making this recipe from Sunset for years and we absolutely LOVE it! I always double the sauce and serve it with rice to sop up all the deliciousness. It's actually a very simple recipe, even for a novice cook. The hardest part was finding the juniper berries (we don't eat them but they add depth of flavor that's to die for) but I ended up finding them at a locally owned fruit/veg stand.
If you are looking for something very different and very tasty--this is it. I have made it several times with flank steak but am going to try tri-tip this weekend.
I don't usually use OMG (I'm probably too old and curmudgeonly) but this recipe deserves it. Wow. The spice rub & sauce are also marvelous on pork chops. I wonder if it would be good on chicken breasts?? A couple of notes: half & half works as well as cream. Beef broth concentrate from Trader Joe's works for the stock. Costco USDA choice flank steak is just fine, thank you. This recipe is surprisingly easy. Just do it. I am experimenting with a flank steak frozen with the spice rub, to grill next week or later. The juniper berries themselves are quite tasty after having been cooked in the sauce.
