Recipe - Steak Provencal

4 Porterhouse or Tbone
steaks; trimmed of excess
; fat
2 tablespoon Olive oil
One half cup Mixed fresh herbs; (such as
thyme,
; rosemary, oregano)
2 Garlic cloves
1 teaspoon Salt
Black pepper; to taste

Brush the steaks on both sides with 1 T. of the olive oil. Grill or broil
the steaks to the desired doneness. Meanwhile finely chop the herbs with
the garlic. Combine this mixture with the salt in a small mixing bowl and
stir in the remaining oil. Season the herb mixture with pepper.

When the steaks are done cooking, spread them with the herb mixture and
serve immediately. Serves 4.

(I've suggested porterhouse or Tbone steaks since they are my two favorite
cuts but you might want to try tritip or rib steaks. They are much less
expensive but a bit tougher than the others.)

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