Rinse and dry the steaks, then marinate them for at least half a day (in a glass or china bowl) with the coarsely chopped herbs, the cloves of garlic, oil and plenty of pepper.

When it’s time to cook them, drain thoroughly and put them on a charcoal grill, quite high above the embers to avoid them from burning with the flames provoked by the oil in the marinade. Turn them once, when a nice crust has formed, gradually drizzling a spoonful of marinade over them. Season with salt on both sides and sprinkle with freshly-ground pepper. If you don’t have the possibility of using “real fire”, you can cook the steaks on a griddle, following the same procedure; they will be slightly less flavoursome but in any case delicious. Serve hot, accompanied by a simple salad.