Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast in the oven for about 25-30 minutes, or until the skins are charred and blistered. Remove from the oven and place them in a bowl covered with plastic wrap for about 10 minutes to steam. Once cooled, peel off the skins, remove the seeds, and chop the peppers.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes. Add the roasted red peppers and black garlic, stirring to combine. Pour in the chicken or vegetable broth and bring to a simmer. Cook for 10 minutes, then blend the mixture until smooth. Season with salt and pepper to taste. Keep warm.

While the gravy is simmering, season the New York strip steaks with salt and pepper. In a small bowl, mix the crushed juniper berries and dried wild sage. Rub this mixture onto both sides of the steaks, pressing it into the meat.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add the seasoned steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. In the last minute of cooking, drizzle the date molasses over the steaks, allowing it to caramelize slightly. Remove the steaks from the skillet and let them rest for 5 minutes.

Slice the steaks against the grain and serve them on a plate. Spoon the silky roasted red pepper and black garlic gravy over the top. Garnish with fresh sage leaves and additional crushed juniper berries for a delightful presentation.