Flatiron Steaks with Creamy Juniper Sauce with Hash Browns

Name: Flatiron Steaks with Creamy Juniper Sauce with Hash Browns
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ pounds russet potatoes; 1 medium onion; 3 tablespoons unsalted butter; ¼ cup vegetable oil; 40 whole juniper berries; 1½ pounds flatiron steak; ½ cup shallot; ½ cup dry white wine; ¾ cup reduced-sodium chicken broth; ¾ cup heavy cream; 1 piece electric coffee/spice grinder

Tender flatiron steaks served over crispy hash browns, topped with a luxurious juniper-infused cream sauce. This elegant dish combines the earthy flavors of juniper berries with perfectly cooked steak and homemade hash browns for a restaurant-quality meal.

4 servings

1 hr 12 min

Published October 4, 2025

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Ingredients

•1½ pounds russet potatoes
•1 medium onion
•3 tablespoons unsalted butter
•¼ cup vegetable oil
•40 whole juniper berries
•1½ pounds flatiron steak
•½ cup shallot
•½ cup dry white wine
•¾ cup reduced-sodium chicken broth
•¾ cup heavy cream
•1 piece electric coffee/spice grinder

Cooking Instructions

1.
Bring a 4-quart pot of salted water (1 tablespoon salt for 3 quarts 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.
15 min
2.
Meanwhile, cook onion in butter with 1/4 teaspoon salt and 1/4 teaspoon 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.
5 min
3.
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.
10 min
4.
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 teaspoon pepper (total).
5 min
5.
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.
20 min
6.
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 1 1/4 cups, 3 to 5 minutes. Add meat juices from plate and season with salt and pepper.
15 min
7.
Serve steaks over hash browns and with sauce.
2 min

Flatiron Steaks with Creamy Juniper Sauce with Hash Browns

4 servings

1 hr 12 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Bring a 4-quart pot of salted water (1 tablespoon salt for 3 quarts 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.

15 min

Meanwhile, cook onion in butter with 1/4 teaspoon salt and 1/4 teaspoon 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.

5 min

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.

10 min

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 teaspoon pepper (total).

5 min

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.

20 min

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 1 1/4 cups, 3 to 5 minutes. Add meat juices from plate and season with salt and pepper.

15 min

Serve steaks over hash browns and with sauce.

2 min