Flatiron Steak Gibson

By ltrodrigu

Ingredients

• 2 teaspoons juniper berries
• 1 flatiron steak (about 1 1/2 pounds and 1 1/2 inches thick) salt, to taste
• frehly ground black pepper, to taste
• 2 tabespoons vegetable oil
• 1 tablespoon minced cocktail onions
• 1/4 cup gin
• 1/4 cup dry vermouth
• 3/4 cup heavy cream
• 3/4 cup low-sodium chicken broth

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Grind juniper berries in a grinder.

Cut flatiron steak into 4 pieces. Pat dry and rub with half of ground juniper; season with salt and a few grinds of pepper.

Heat vegetable oil in a large heavy skillet over moderate heat until shimmering. Cook steaks 8-10 minutes for medium-rare, turning once. Let rest, loosely covered with foil.

Add cocktail onions to skillet and cook, scraping up brown bits, until onion is softened. Add reserved ground juniper, gin and dry vermouth; bring to a boil.

Lower heat and simmer until most liquid is evaporated. Add heavy cream and low-sodium chicken broth and boil until reduced to about 1 cup, 5-7 minutes.