Ingredients
- 6 pimento stuffed olives
- 3 gin
- 2 garlic (cloves crushed)
- 1 angostura bitters
- 140 gr rib eye
- 10 ml vegetable oil
- 5 gr dry vermouth
- 1 gr salt
- 1 gr basil (dried)
- 1 gr marjoram (dried)
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.
