Preparation:
1. Trim the fat from around edges of steaks.
2. Combine the broth, wine, rosemary, marjoram, garlic, and salt in a small bowl. Mix well and pour over the steaks. Cover and chill for 4-24 hours.
3. After chilling drain well and reserve marinade. Heat reserved marinade in a saucepan, over a high flame and bring to a boil for 2 minutes then remove from heat.
4. Grill the pork steaks about 4-6 inches above moderately hot coals, basting often. When done remove from grill, baste with marinade and oil. Serve hot | 