Pick rosemary and thyme leaves from stem, chop finely.
Place in a large mixing bowl (big enough to hold all meat).
Peel and finely chop 1 head of garlic, about 3-4 tablespoons, and place in bowl.
Add 5 ounces of olive oil (reserving 1 ounce for scallions), peppercorns and steaks to bowl, mix well.
Lay steaks in a shallow dish and refrigerate until ½ hour before cooking.
Halve shallots from stem to blossom.
Cut top ⅓ off other head of garlic.
In a non-stick sauté pan, slowly caramelize garlic head and shallots in 1 ounce of oil.
Note: This should take about 10-12 minutes over low heat. The finished product should be sprinkled with salt and used as an edible, delicious garnish on the platter.
Slice tomatoes into 6 thick slices and arrange on platter. Season with salt and pepper.
Arrange shallots and garlic on platter.
Dress tomatoes with ½ the vinaigrette.
Use remaining oil for scallions, and season with salt and pepper. Char on grill, reserve.
Season steaks with salt, and grill over high heat to char surface.
Note: steaks are thin and cook quickly – 2-3 minutes per side for medium to medium rare.
Transport from grill to platter, dress with vinaigrette and garnish with scallion, serve.