Skirt Steak With Juniper, Thyme And Garlic

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 Information

  • Nutritional analysis per serving (4 servings)

    589 calories; 49 grams fat; 12 grams saturated fat; 1 gram trans fat; 30 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 34 grams protein; 110 milligrams cholesterol; 354 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat a gas or charcoal grill until you can hold your hand over it only a couple of seconds.
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.
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.