Dirty Gin Martini Marinade for tenderizing flank steak felt like divine intervention yesterday morning, when I opened my freezer and found three ‘almost empty’ bottles of gin. I just heard the horrified scream from you gin-lovers! Truth is, we don’t drink gin. I buy it for my martini- drinking friends. Inevitably, every summer, I end up with several gin bottles left-over in the bottom of my freezer.
The idea for the marinade came from a party I had a couple of years ago. I served olives that I’d marinated in a really dirty martini. The olives were a hit but, to my surprise, the bigger hit was the brine they’d marinated in. One of my girlfriends asked if she could drink it. As soon as she asked, I had a line-up!
Long story short – today’s post has been percolating in my brain since that night. Don’t ask – I fixate on weird things.
The marinade was fantastic. You could use it on any tough cut. Don’t be tempted to use it on anything tender. You’ll end up with mush!
DIRTY GIN MARTINI MARINADE FOR FLANK STEAK
¼ cup gin
1 tablespoon martini olive brine
¼ extra virgin olive oil
Zest and juice of 1 lime
1 tablespoon ginger, finely chopped
1 teaspoon dehydrated chopped garlic
2 tablespoons fresh chives, snipped
2 tablespoons fresh tarragon, chopped
THE STEPS:
- Place all ingredients in a glass jar and shake well
- Place flank steak in a non-corrosive container
- Pour marinade over the flank and cover with plastic wrap
- Leave to tenderize at room temperature for 2 hours or refrigerated up to 24 hours
- Heat grill to high
- 2 ½ minutes per side for medium-rare.
THE LOVE: Allow your grilled steak to ‘rest’ for 5 minutes after you remove it from the grill. This will make sure your steak is juicy!
one year ago: rhubarb crisp
two years ago: lemon thyme ice cream
three years ago: rhubarb cobbler
Thanks for reading.
