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.