3 T Gin
2 T Vegetable oil
1 T Dry vermouth
2 ea Garlic cloves crushed
1/2 t Dried basil
1/2 t Dried marjoram
1/4 t Salt
2 ea 5 oz rib eye/sirloin steaks
6 ea Pimento stuffed olives
1 x Dash of angostura bitters
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.