Skirt Steak with Juniper Berry Dressing

Ollie Rowe serves succulent beef steak with crisp potato cubes and a fabulously aromatic dressing
By Oliver Rowe
Skirt Steak with Juniper Berry Dressing
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the potatoes

  • 2 medium new potatoes, peeled and cut into cubes
  • 1 tbsp vegetable oil
  • 1 tbsp butter

For the steak

  • 140 g well-hung skirt steak

For the dressing

  • 2 cloves garlic, finely chopped
  • 4 juniper berries
  • 1 tsp fennel seeds
  • sprig thyme
  • 1 tsp white peppercorns
  • 4 tbsp red wine
  • olive oil
  • salad leaves, to serve


1. For the potatoes: parboil the potato cubes in a pan of boiling salted water until just tender and leave them to steam in a sieve over the pan.

2. Heat the oil in a pan over a high heat and add the potatoes. Reduce the heat, add the butter and slowly cook the potatoes until golden brown and crisp.

3. For the steak: heat a griddle pan and when hot cook the steak for about 4 minutes on each side over a medium heat.

4. For the dressing: crush the garlic, juniper berries and fennel seeds with a pestle and mortar. Add the thyme, the white peppercorns and a pinch of salt and grind to a smooth paste. Add just enough red wine and olive oil to loosen the paste into a dressing consistency.

5. Serve the steak and potatoes with the salad leaves and drip the dressing over all the dish.

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