Martini Steak Recipes

MARTINI-MARINATED STEAK (FILET MIGNON)

Martini-Marinated Steak (Filet Mignon) image

Filet Mignon and Martinis; does it get any more decadent than that? The martini tenderizes the steak and gives it a nice, subtle flavor - not overpowering or alcohol-y at all. This steak will literally melt in your mouth. (The cut of the meat really isn't as important as the quality. If you prefer a rib-eye, get that, but get the best quality meat you can afford as it really does make a difference. I like a nice, dry-aged Hereford.) Cooking time does not include marinating time.

Provided by LizzieBug

Categories Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 (4 -6 ounce) beef tenderloin fillets (can substitute your favorite cut)
2 teaspoons kosher salt or 2 teaspoons sea salt
1 tablespoon fresh coarse ground black pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely snipped chives
2 garlic cloves, minced
1/3 cup vodka (doesn't have to be top-shelf, but I wouldn't use the cheap-o stuff either)
1 tablespoon dry vermouth
2 juniper berries (I substitute 1 Tbsp gin instead)

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.

MARTINI STEAK

Martini Steak image

I adopted this recipeafter the first 2 reviews posted. Tweeked it a tad! So PLEASE do give it a TRY! Presentation alone will awe your guests.

Provided by Rita1652

Categories Meat

Time 18m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons minced ginger
2 tablespoons vegetable oil
1/4 cup dry vermouth
2 garlic cloves, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
2 rib eye steaks (5 oz each) or 2 sirloin steaks (5 oz each)
6 pimento stuffed olives
1 dash Angostura bitters

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.

BEEF MARTINI

Beef Martini image

If you like your beef 'shaken, not stirred', try this great tipsy marinade for the summer bbq season! Spice up the presentation with an olive and toothpick garnish!

Provided by TARA LYON

Categories Main Dish Recipes

Time 2h15m

Yield 4

Number Of Ingredients 9

Ingredients

½ onion, chopped
2 cloves garlic, crushed
1 cup barbecue sauce
¼ cup gin
1 tablespoon dry vermouth
1 tablespoon green olive brine
1 teaspoon dried basil
4 (1/2 pound) beef sirloin steaks
salt and pepper to taste

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.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 25.1 g, Cholesterol 121.1 mg, Fat 21 g, Fiber 0.7 g, Protein 37.7 g, SaturatedFat 8.3 g, Sodium 1367.1 mg, Sugar 17.2 g

MARTINI STEAK

Martini Steak image

Provided by Kitchen Crew

Categories Steaks and Chops

Number Of Ingredients 10

Ingredients

3 Tbsp gin
2 Tbsp vegetable oil
1 Tbsp dry vermouth
2 garlic cloves, crushed
1/2 tsp dried basil
1/2 tsp dried marjoram
1/4 tsp salt
2 5 ounce rib eye/sirloin steaks
6 pimento stuffed olives
1 dash(es) angostura bitters

Steps:

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

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