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.