Title: Martini Steak
Categories: Meat
Yield: 4 Servings
| 3 | tb | Gin |
| 1 | tb | Dry vermouth |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Salt |
| 6 | | Pimento stuffed olives |
| 2 | tb | Vegetable oil |
| 2 | | Garlic cloves crushed |
| 1/2 | ts | Dried marjoram |
| 2 | | 5 oz rib eye/sirloin steaks |
| | | 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.