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.

Drain steaks, reserving marinade. Place steaks on the unheated rack of a broiler pan. Broil steaks 3 inches from the heat for 8 to 12 minutes for medium-rare (145 degree F) or 13 to 17 minutes for medium (160 degree F), turning once.

Strain the marinade into a small saucepan. Set the marinade aside.

For warm potato salad, in a large saucepan, cook the potatoes in boiling salted water for 15 to 20 minutes or until tender. Drain; cool until easily handled. Remove potato skins. Thinly slice potatoes into rounds. Keep warm.

Remove skins and seeds from red and yellow tomatoes. Chop tomatoes. Carefully stir in chives, if you like; season with salt and ground pepper.

In a skillet, cook bacon until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Heat marinade over medium-low heat just to boiling.

To assemble, in each of 6 warm, shallow bowls, arrange potato slices in a half-moon shape. Spoon tomatoes over potatoes. Sprinkle with bacon. Place a beef steak in the center of each bowl. Drizzle marinade over warm potato salad and beef steaks. Garnish with thyme sprigs, if you like. Makes 6 servings.

If necessary to rewarm potatoes, place the slices in a covered casserole with 1 tablespoon water. Microcook on 50 percent power (medium) until potatoes are heated through, stirring once.