Martini Steak Recipes

Steps:

• Pour ice, vodka and vermouth into a glass shaker. Shake and pour into a martini glass. Garnish with olives or lemon twist.

Steps:

• Fill a shaker with ice. Add 1 ounce olive juice and 2 ounces each gin and dry vermouth. Shake well, then strain into a martini glass. Add a dash of bitters and garnish with an olive.

Steps:

• In a medium bowl, combine onion, garlic, barbecue sauce, gin, vermouth, olive brine, and basil.
• Sprinkle each steak with salt and pepper, and place in resealable sandwich bags. Divide marinade between each bag, and seal. Ensure that marinade is evenly distributed around steaks. Refrigerate for 2 to 24 hours.
• Preheat grill for medium-high heat, and lightly oil grate.
• Remove steaks from bags, and discard marinade. Grill steaks for 7 to 8 minutes per side, or to desired doneness.

Steps:

• Rub both sides of the steaks with salt and pepper.
• Combine the rest of the ingredients, add the steaks and marinate in the refrigerator for 20 to 30 minutes. (Don't let it marinate for too long or the alcohol will break down the meat too much.)
• Remove the steaks from the marinade and let them sit for 10 minutes or so to come to room temperature. Discard the marinade.
• Heat the grill to medium-high.
• Grill the steaks, covered, for 3 or 4 minutes each side for medium-rare. Adjust this cooking time depending on the cut of meat you are using.
• Remove the steaks, cover them with foil and let them rest for about 5 minutes before serving.

Steps:

• In a shallow dish, combine all ingredients except meat and olives.
• Score steaks with shallow crisscross cuts on one side; add to marinade.
• Marinate at room temperature for two hours; turn several times.
• Remove steaks, save marinade.
• Broil or place on hot grill about three inches from heat.
• Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade.
• Garnish with olives on a toothpick.