These are presentation steaks--marinated in gin and vermouth and served with a garnish of olives. They go well with tomato slices and potato pieces which have been sprinkled with fresh basil and roasted.
3 tablespoons gin
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
Dash Angostura bitters (optional)
4 (5 ounce) strip loin, rib-eye or sirloin steaks
12 pimiento-stuffed olives
In shallow dish, combine all ingredients except meat and olives. Score steaks by making shallow cuts in crisscross pattern on one side; add to marinade. Marinate at room temperature for at least 2 hours, turning several times.
Remove steaks, reserving marinade. Place on grill about 3 inches above red hot coals or at high setting of electric or gas barbecue. Baste meat several times with marinade; cook for about 4 minutes per side for rare; 6 minutes for medium. Garnish with olives on a wooden pick.
Makes 4 servings.