Featured Recipes

Featured Chef Kristina Vanni’s
Grilled Martini Steak with a Twist


Return to the elegance of a bygone era with a perfectly grilled steak redolent of favorite martini flavors. Make it an event with a pitcher of classic dry martinis and play a little Frank Sinatra or Michael Buble in the background.


1/4 cup finely chopped green onion
1/4 cup gin
1 Tablespoon olive oil
1 teaspoon finely shredded lemon peel
4 boneless Grassland Beef top sirloin steaks, cut 1-inch thick (about 2 pounds total)
1 teaspoon tricolor peppercorns, crushed
Whole or sliced pimiento stuffed green olives
Lemon twists

In a bowl combine the green onion, gin, and olive oil. Place the steaks in a plastic bag set in a shallow dish. Add marinade; seal bag and turn to coat steaks with marinade. Refrigerate for 30 minutes.
Drain steaks, discarding marinade. Press the crushed peppercorns onto both sides of the steaks.

Grill the steaks over direct, medium-hot heat to desired doneness, turning once. Allow 8-12 minutes for medium-rare, and 12-15 minutes for medium. Season to taste with salt.

To serve, garnish steaks with olives and twists of lemon. Serves 4.

Nutrition information per serving: 416 cal.; 24 g total fat (10 sat.fat); 134 g cholesterol; 237 mg sodium; 0 g carbo.; 0 g fiber; 45 g protein

Classic Dry Martini:

Ice cubes
8 ounces gin or vodka (1 cup)
1 ounce dry vermouth (2 tablespoons)
Pimiento-stuffed olives or lemon peel twists
Place ice cubes in a martini shaker. Add vodka and vermouth; shake. Strain into four chilled martini glasses. If desired, skewer olives or lemon twists on cocktail picks and place in drinks. Serves 4.

140 calories per martini.