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Yield: 4 servings
| 3 | tablespoon | Gin |
| 2 | tablespoon | Vegetable oil |
| 1 | tablespoon | Dry vermouth |
| 2 | | Garlic cloves crushed |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Salt |
| 2 | | 5 oz rib eye/sirloin steaks |
| 6 | | Pimento stuffed olives |
| 1 | | Dash of angostura bitters |
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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.
Your Martini Steak is ready. Happy cooking!
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