Martini steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Gin |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Dry Vermouth |
| 2 | eaches | Garlic cloves crushed |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried Marjoram |
| ¼ | teaspoon | Salt |
| 2 | eaches | 5 oz Rib Eye/Sirloin Steaks |
| 6 | eaches | Pimento stuffed olives |
| 1 | x | Dash of Angostura Bitters |
Directions
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.