Gin and Spice Flank Steak

A creamy gin sauce tastes delectable with this hot charred steak. Serve it with watercress. Sealed airtight, the spice blend keeps for several months

Ingredients
Method

Ingredients

- 4 tsp juniper berries
- 1.5 tsp all spice
- 1.5 tsp Whole black peppercorns
- 1 tsp Sea salt
- 1 flank steak
- 250 ml Chicken stock
- 175 ml Double cream
- 3 Tbs Tanqueray

Method

1

In a spice grinder, grind 2 tsp. juniper berries, the allspice, and peppercorns until coarsely ground. Add salt and whirl to mix.

2

Trim fat from steak. Rinse meat, pat dry, and rub all over with oil. Pat and rub spice mixture onto both sides.

3

In a small saucepan, bring stock and remaining 2 tsp. juniper berries to a boil over high heat and boil until reduced by 3/ Add cream and 2 tbsp. gin and boil over medium-high heat until reduced by half.

4

Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 in. above grate for only 1 to 2 seconds); cover gas grill. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through. Meanwhile, reheat gin sauce over medium-low heat and, if more zip is desired, add 1 tbsp. gin.

5

Transfer steak to a carving board with a well (to catch juices). With a sharp knife, carve steak into thin, wide slices across the grain, holding the knife at a low angle to meat. Transfer steak to a warm platter; scrape drippings and juice from board into gin sauce. Serve meat slices with sauce

Comments & Ratings

More Tanqueray recipes

	4 tsp	Juniper Berries
	1.5 tsp	All Spice
	1.5 tsp	Whole Black Peppercorns
	1 tsp	Sea Salt
	1	Flank Steak
	250 ml	Chicken Stock
	175 ml	Double Cream
	3 Tbs	Tanqueray

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Gin and Spice Flank Steak

Ingredients

Method

1

2

3

4

5

Comments & Ratings