1 (4 ounce) can sliced black olives, drained
2 large carrots, chopped
2 large onions, sliced into 1/2 inch strips
4 eggs
1 tablespoon lemon zest
2 teaspoons paprika
2 teaspoons dried basil
1 teaspoon dried oregano
4 large slices Swiss cheese
Place the olives and carrots in a bowl, and add the onion, mushrooms, eggs and lemon zest. Mix thoroughly. Cover and refrigerate for several hours.
After 1/2 hr, stir in the paprika, basil, oregano and cheese. Cover and refrigerate for an additional 15 to 20 minutes.
Preheat grill for high heat and lightly oil grate. Grill steaks 8 inch thick 18 to 24 minutes per side, according to external fat measurement.
Brush grill with vegetable oil to prevent sticking. Grill steaks continuously 8 to 10 minutes per side until evenly browned.