This week I made flank steak from our local grass-fed beef in a gin and juniper cream sauce. If you are a meat eater you NEED to make this. It’s so good! I served it with some seared bok choy that was cooked to perfection, if I do say so myself. A lot of times when I’ve cooked bok choy, I’ve over cooked it leaving it a bit mushy, but this time it was just right. High heat, just a bit of olive and maybe two minutes each side left it still a bit crunchy and full of flavor. The recipe for the steak comes from Sunset Magazine. More and more I’m realizing Sunset has some amazing recipes. The whipping cream in the sauce was from Golden Glen Creamery and the chicken stock was homemade.