3 tb Gin
2 tb Vegetable oil
1 tb Dry vermouth
2    Garlic cloves crushed
1/2 ts Dried basil
1/2 ts Dried marjoram
1/4 ts Salt
2    5 oz rib eye/sirloin steaks
6    Pimento stuffed olives
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.