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Martini Steak

These are presentation steaks - marinated in gin and vermouth and served with a garnish of olives. They go well with tomato slices and potato pieces which have been sprinkled with fresh basil and roasted.


  • 3 tablespoons gin
  • 2 tablespoons vegetable oil
  • 1 tablespoon dry vermouth
  • 2 cloves garlic, crushed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Dash Angostura bitters (optional)
  • 4 (5 ounce) strip loin, rib-eye or sirloin steaks
  • 12 pimiento-stuffed olives


  1. In shallow dish, combine all ingredients except meat and olives.
  2. Score steaks by making shallow cuts in crisscross pattern on one side; add to marinade.
  3. Marinate at room temperature for at least 2 hours, turning several times.
  4. Remove steaks, reserving marinade. Place on grill about 3 inches above red hot coals or at high setting of electric or gas barbecue. Baste meat several times with marinade; cook for about 4 minutes per side for rare; 6 minutes for medium.
  5. Garnish with olives on a wooden pick.

Makes 4 servings.

Posted by Olga at Recipe Goldmine 5/4/02 1:01:05 pm.

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