Skirt Steak With Juniper, Thyme And Garlic

• 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

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.
3. Lay thyme and garlic on top, and drizzle with just enough olive oil to lightly coat steaks.
4. Turn steaks to disperse seasonings.
5. Let them sit about 15 minutes to reach room temperature.
6. Season steaks with salt and pepper to taste.
7. Grill (or saute in heavy skillet over high heat), about 2 minutes on each side for rare, or a minute longer for medium rare.
8. Turn once, tucking thyme under steaks as they cook.
9. Serve hot.

skirt steak, juniper berries, thyme, garlic, extra virgin olive oil, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10950 (may not work)