Skirt Steak With Juniper, Thyme And Garlic
Published June 11, 2002
- Total Time
- 20 minutes, plus 15 to 30 minutes for preheating grill
- Rating
- Comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
4 grams carbs; 111 milligrams cholesterol; 370 calories; 12 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 24 grams fat; 1 gram trans fat; 1 gram fiber; 431 milligrams sodium; 35 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a gas or charcoal grill until you can hold your hand over it only a couple of seconds.
- Step 2
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.
- Step 3
Season steaks with salt and pepper to taste. Grill (or saute 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.
Private Notes
Comments
Perfect! This one's a keeper.
Made with cardamom, pods and ground seeds, in place of juniper berries. Dressed for serving with mushrooms browned in butter, salt, pepper, then sautéed with an ounce of gin for the juniper.