Yield: 4 servings
|2 tablespoons||Vegetable oil|
|1 tablespoon||Dry Vermouth|
|2 eaches||Garlic cloves crushed|
|½ teaspoon||Dried basil|
|½ teaspoon||Dried Marjoram|
|2 eaches||5 oz Rib Eye/Sirloin Steaks|
|6 eaches||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.