| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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