The steak, which is generously streaked with fat and highly flavored, is scented in this instance with juniper berries, thyme and garlic. You can grill it, broil it or even sauté it. Mash some potatoes, roast baby potatoes in the oven or make a salad of tender greens.
Cook Time: 20 minutes (plus 15 to 30 minutes for preheating grill)
- About 24 ounces skirt steak, cut into 4 portions
- 1 tablespoon juniper berries, lightly crushed
- 10 sprigs thyme
- 6 cloves garlic, unpeeled, lightly crushed
- Extra virgin olive oil
- Coarse sea salt
- Freshly ground black pepper
Preheat a gas or charcoal grill until you can hold your hand over it only a couple of seconds.
Meanwhile, place steaks on a platter, and sprinkle with juniper berries. Lay thyme and garlic on top, and drizzle with just enough olive oil to lightly coat steaks. Turn steaks to disperse seasonings. Let them sit about 15 minutes to reach room temperature.
Season steaks with salt and pepper to taste. Grill (or sauté in heavy skillet over high heat), about 2 minutes on each side for rare, or a minute longer for medium rare. Turn once, tucking thyme under steaks as they cook. Serve hot.