Ingredients
3 tbsp gin
2 tbsp vegetable oil
1 tbsp dry vermouth
2 each garlic cloves crushed
1/2 tsp dried basil
1/2 tsp dried marjoram
1/4 tsp salt
2 each 5 oz rib eye/sirloin steaks
6 each pimento stuffed olives
1 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.
Servings: 4 servings
Martini Steak Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cocktail; Drink; Martini
The History of Recipes
We can trace the history of `recipes` far back into the distant past, certainly as far back as ancient Egypt, and possibly even further. Interesting though that is, these, ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, we find a couple of interesting recipe books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is familiar to us all today, but rather recipes for the types of food prepared for the upper classes of the time. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from Arab countries, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an explosion in recipe publications, many of which still exist in private collections. For the next few years, the families of Europe competed with each other to lay on the most exotic meals, and as a consequence, cooks and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing popular recipes of the day. By the advent of the twentieth century, cookbooks were in high demand, mostly as a result of more people being able to read, more free time and being a little richer. The introduction of the TV gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Martini Steak recipe.
