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Flatiron Steaks with Creamy Juniper Sauce with Hash Browns

Flatiron Steaks with Creamy Juniper Sauce with Hash Browns

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This sophisticated flat iron steak recipe brings a touch of forest-inspired flavour to your kitchen with a rich, aromatic juniper sauce. The dish combines the deep, savoury notes of pan-seared beef with the bright, pine-like fragrance of freshly ground juniper berries, balanced perfectly by a luxurious double cream reduction. Paired with golden, crispy onion-flecked hash browns, it provides a satisfying contrast of textures that elevates the humble potato into something truly special.

As a high-protein meal, this recipe is ideal for those seeking a nutritious yet indulgent dinner. Flat iron steak is a fantastic, well-marbled cut that offers exceptional tenderness when cooked medium-rare and rested properly. Whether you are hosting a dinner party or preparing a weekend treat, this one-pan potato and steak combination is a reliable choice for a wholesome, homemade meal that feels like a gastropub classic.

Ingredients for Flatiron Steaks with Creamy Juniper Sauce with Hash Browns

675g russet (baking) potatoes
1 בצל בינוני, קצוץ
3 כפות חמאה ללא מלח
60ml vegetable oil, divided
40 juniper berries
1 (1 1/2- to 800g) flatiron steak (about 1 1/2 inches thick), cut into 4 pieces
120ml sliced shallot
120 מ"ל יין לבן יבש
180ml reduced-sodium chicken broth
180ml double cream
Equipment: an electric coffee/spice grinder

How to make Flatiron Steaks with Creamy Juniper Sauce with Hash Browns

Bring a 4-quart pot of salted water (1 tablespoon salt for 2.8L water) to a boil. Meanwhile, peel potatoes and cut into 3/4-inch pieces. Add potatoes to water and return to a boil, then boil 5 minutes. Drain potatoes and transfer to a bowl.

Meanwhile, cook onion in butter with 1/4 teaspoons salt and 1/4 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until pale golden, about 5 minutes. Add to potatoes and mash gently, leaving larger lumps.

Add 2 tablespoons oil to skillet and heat over medium heat until it shimmers. Add potato mixture and pat out evenly. Cook, partially covered, without stirring, until underside is golden brown, about 10 minutes. Keep warm, covered, off heat.

Finely grind juniper berries in grinder. Pat steaks dry and season with 1 1/2 teaspoons salt, 1 teaspoon ground juniper (reserve remainder for sauce), and 3/4 teaspoons pepper (total).

Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook steaks, turning once, 8 to 10 minutes total for medium-rare. Let steaks rest on a plate, loosely covered with foil, about 10 minutes.

Add shallot to skillet and cook over medium heat, stirring and scraping up brown bits, until shallot is softened, 5 to 7 minutes. Add wine and remaining ground juniper (about 1 teaspoon ), then boil until most of liquid has evaporated, about 1 minute. Add broth and cream and boil until sauce is reduced to about 300ml , 3 to 5 minutes. Add meat juices from plate and season with salt and pepper.

Serve steaks over hash browns and with sauce.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.