This peppery beef dish includes a warm potato, tomato, and bacon side salad.
Trim fat from steaks. In a bowl, combine shallots, the 1/4 cup fresh or 1 teaspoon dried thyme, the rosemary, basil, cracked pepper, garlic, and the dash salt with the 3/4 cup olive oil and the balsamic vinegar. Pour into a shallow glass or plastic container. Add steaks in a single layer, turning to coat all sides. Cover; marinate in the refrigerator overnight.
Drain steaks, reserving marinade. Place steaks on the unheated rack of a broiler pan. Broil steaks 3 inches from the heat for 8 to 12 minutes for medium-rare (145 degree F) or 13 to 17 minutes for medium (160 degree F), turning once.
Strain the marinade into a small saucepan. Set the marinade aside.
For warm potato salad, in a large saucepan, cook the potatoes in boiling salted water for 15 to 20 minutes or until tender. Drain; cool until easily handled. Remove potato skins. Thinly slice potatoes into rounds. Keep warm.
In a skillet, cook bacon until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Heat marinade over medium-low heat just to boiling.
To assemble, in each of 6 warm, shallow bowls, arrange potato slices in a half-moon shape. Spoon tomatoes over potatoes. Sprinkle with bacon. Place a beef steak in the center of each bowl. Drizzle marinade over warm potato salad and beef steaks. Garnish with thyme sprigs, if you like. Makes 6 servings.
Remove skins and seeds from red and yellow tomatoes. Chop tomatoes. Carefully stir in chives, if you like; season with salt and ground pepper.
If necessary to rewarm potatoes, place the slices in a covered casserole with 1 tablespoon water. Microcook on 50 percent power (medium) until potatoes are heated through, stirring once.