Serves 4

Ingredients:

For the steaks:

Four 8-ounce/200-g skirt steaks
1 1/2 cups/350 ml dry red wine
1 tablespoon/5 g juniper berries, crushed
1 tablespoon/15 ml olive oil

For the beets:

8 baby beets (about 1 1/2 inches/4 cm in diameter), stems trimmed, beets scrubbed then halved lengthwise
2 teaspoons/10 ml olive oil
Salt and freshly ground black pepper
1/2 cup/110 ml dry red wine
1/3 cup/70 ml red wine vinegar

Method:

To marinate the steaks:

Combine the skirt steaks, red wine and juniper berries in a 13x9-inch/33x23-cm baking dish. Cover and refrigerate for 6 to 8 hours.

To prepare the beets:

Preheat the oven to 350°F/180°C. Place the beets in a medium sized ovenproof sauté pan and toss to coat with 2 teaspoons/10 ml of olive oil. Arrange the beets cut side down in the pan. Sprinkle with salt and pepper.

Place the pan over a moderate heat for 2 minutes. Transfer pan to the oven and roast the beets for 10 minutes. Turn the beets over, cut side up, and continue roasting 10 minutes longer or until the beets are tender.

Remove the beets from oven and set the pan over a moderate to high heat. Add the red wine and red wine vinegar to the hot pan and simmer for 8 minutes or until the liquids are reduced to a glaze and coat the beets.

Meanwhile, to grill the steaks and serve:

Remove the steaks from the marinade and pat the steaks dry with paper towels. Discard the marinade. Sprinkle the steaks with salt and pepper. Rub the steaks with 1 tablespoon/15 ml of oil.

Preheat a grill pan over high heat for 4 to 5 minutes. Add the steaks and cook for about 2 minutes on each side for medium-rare doneness. Remove the steaks from the pan and let rest on a cutting board for 2 to 3 minutes.

Cut the steaks across the grain into thin slices and divide them evenly among 4 serving plates. Divide the beets among the plates. Drizzle the accumulated juices from the steaks over the steaks and beets, and serve.