Shrimp Martinis and Manhattan Steaks

From Rachael Ray: 365 No Repeats

Zest of 1 lemon plus 1 tablespoon lemon juice
1 celery rib, very finely chopped
Several drops of Tabasco sauce, to taste
2 C prepared cocktail sauce
3/4 C good quality, well chilled vodka
salt and coarse black pepper
1 head broccoli, cut in spears
4 1-1 1/4" thick New York strip steaks or porterhouse steaks, 10-12oz each
2 Tbsp extra-virgin olive oil (EVOO)
3 Tbsp grill seasoning
2 Tbsp unsalted butter
1 large shallot, chopped
1 shot sweet vermouth (1 1/2 ounces)
3 shots rye whiskey (4 1/2 ounces)
4 slices white bread, toasted and cut into points
2 Tbsp finely chopped fresh flat-leaf parsley
20 cooked jumbo shrimp, cleaned and deveined

In a small pitcher, combine the lemon zest, celery, hot sauce, cocktail sauce, and vodka and season with salt and coarse black pepper. Place the sauce in the refrigerator to chill.

Drizzle the steaks with EVOO on both sides and coat them evenly with the grill seasoning. Heat a large nonstick skillet or heavy cast-iron skillet over high heat. Cook the meat 5 minutes on each side for medium rare, 7 minutes per side for medium well, and remove to a platter to allow the meat to rest and the juices to redistribute. Loosely tent the steaks with foil to keep in some heat.

Bring 1 inch of water to a boil in a saucepan. Season the boiling water liberally with salt. Add the broccoli and simmer 5 minutes, until just fork tender but still bright green.

Return the skillet to the stove and reduce the heat to medium. Add 1 tablespoon of EVOO, plus 1 tablespoon of the butter and melt together. Add the shallots and cook 2 minutes. Add the vermouth and whiskey and ignite to burn off the alcohol. Once the flame dies, turn off the heat, add the remaining butter, and gloss up the reduction of, essentially, a Manhattan cocktail and the steaks' pan drippings. Place the toast points on dinner plates. Serve the steaks on the toast points and spoon the pan sauce over the meat. Garnish with parsley, and place broccoli spears alongside the steaks.

Chill 4 martini glasses by filling them with ice. Rinse the shrimp in cold water and pat dry. Squeeze the lemon juice over them and season with a bit of salt. Pour out the ice in the glasses and hook the shrimp, 5 per glass, over the edge of the martini glasses, tails hanging on the outside of the rim. Go get the chilled sauce, fill the glasses to the rim. Serve with the steaks.