Instructions: Combine all ingredients except salt and pepper and marinate in the refrigerator for 4 to 24 hours.

Before grilling, season well with salt and pepper. To add to the "nicoise" flavor, add several large sprigs of fresh rosemary on top of the briquets.

Grill steaks over high heat until desired doneness. Sprinkle with chopped nicoise olives and serve on a bed of sauteed red onions.

This recipe yields 4 servings.

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