Martini Steak

A martini you can eat. Sirloin steaks marinate for two hours in gin, dry vermouth, crushed garlic, basil, marjoram, and a dash of Angostura bitters. The juniper botanicals in the gin and the herbal vermouth infuse the beef with a flavor that’s unmistakably cocktail-inspired.

Scoring the steaks with shallow crisscross cuts on one side opens up the surface so the marinade penetrates deeper. Those cuts also create more surface area for caramelization on the grill, giving you extra char and flavor.

Garnish each steak with pimento-stuffed olives on a toothpick, just like the cocktail. It’s a visual punch line that also adds a salty, briny bite.

Chef Tips

• Use a good gin with clear botanical flavor. Cheap gin is harsh. The juniper should taste clean and aromatic, not medicinal.
• Marinate at room temperature for two full hours, turning several times. The alcohol in the gin acts as a solvent, carrying the garlic and herb flavors into the meat.
• Grill close to the heat (3 inches) for a fast, hot sear. Four minutes per side for rare, six for medium.
• Baste with the marinade while grilling to build flavor on the surface. The alcohol burns off and the herbs caramelize.

Variations

• Use rib eye steaks instead of sirloin for a fattier, more marbled cut.
• Add a squeeze of fresh lemon to the marinade for a dirty martini twist.
• Swap the gin for bourbon and skip the vermouth for a whiskey-marinated steak.