Searing the steaks in a very hot, dry pan ensures succulent meat.

Source: EatingWell Magazine, Holiday Issue 1996




Ingredient Checklist


Instructions Checklist
  • Combine broth, gin, vinegar and juniper berries in a measuring cup. Set aside.

  • Brush or rub steaks with oil. Press pepper onto the steaks and season with salt. Heat a medium cast-iron or heavy skillet over high heat until nearly smoking. Place steaks in the heated pan and cook until browned on the outside but still pink inside, 2 to 3 minutes per side. Transfer steaks to a plate and keep warm.

  • Add the reserved broth mixture to the pan and cook over medium heat, stirring to scrape up any brown bits on the bottom of the pan, until reduced slightly, 1 to 2 minutes. Place the steaks on individual plates and spoon the sauce over.


To crush juniper berries: Place whole spices in a plastic bag and crush with the bottom of a heavy skillet or pulse in a spice grinder.

Nutrition Facts

303 calories; protein 35.6g; carbohydrates 5.6g; dietary fiber 0.2g; sugars 4.3g; fat 11.9g; saturated fat 4g; cholesterol 106.7mg; vitamin a iu 35.5IU; folate 8mcg; calcium 30.6mg; iron 4.2mg; magnesium 23.7mg; potassium 562.5mg; sodium 322.5mg; thiamin 0.1mg.

1/2 starch, 4 1/2 lean meat