the roasted tomatoes: Preheat the oven to 225°F. Sprinkle the
tomatoes very lightly with the salt and pepper. Place, cut side
down, on a nonstick baking sheet. Place in the oven and roast for 6
to 7 hours. Remove from the oven and set aside. Note: This can be
done the night before.
To make the herb-marinated steaks: In a
small bowl, combine the garlic, basil, rosemary, thyme, salt, and pepper.
Brush both sides of each steak with the oil. Sprinkle the herb mixture on
both sides of each steak. Place the steaks on a platter, cover with
plastic wrap and refrigerate for at least 2 hours. Grill the steaks over
high heat until the desired level of doneness is reached.
To make the garnish: In a medium nonstick
skillet over medium heat, sauté the shallots in the oil for 2 to 3
minutes, or until lightly browned. If needed, rewarm the tomatoes. Top
each steak with the shallots and tomatoes.
Per Serving :
323 calories, 12.9 g fat, 3.3 g fiber,
97mg cholesterol, 98mg sodium