3 tablespoons ginger
2 tablespoons vegetable oil
1 tablespoon dry vermouth
2 cloves garlic, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
2 rib eye steaks or sirloin steak (5 oz each)
6 pimento stuffed olives
1 dash 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.