Grilled Ribeye's with Herb Tomatoes

6 each, 10 to 12 oz ribeye steaks

3 shallots, finely minced

3 garlic cloves, finely minced

1 1/2 c olive oil

salt and pepper to taste

6 lg tomatoes, sliced into 1/2" slices

1 sm bunch rosemary, chopped

1 sm bunch basil, chopped

1 sm bunch oregano, chopped

1 sm bunch parsley, chopped

Combine the oil, shallots, and garlic.  Coat the steaks with the oil mixture, season with the salt and pepper, and grill to desired doneness.  Add the chopped herbs to the remaining oil mixture and dip the tomato slices in the oil/herb mixture.  Grill the tomato slice on both sides for 1 to 2 minutes.  Served with the grilled steaks.