1 pound extra virgin olive oil, divided
1/2 teaspoon garlic powder
1 teaspoon dried basil, divided
1 teaspoon dried oregano
1 teaspoon dried rosemary, divided
2 (2 pound) boneless, skinless beef tenderloin steaks, cut into 1/4 inch cubes
1 cup water
2 bay leaves
1/2 teaspoon salt
1/8 teaspoon coarse salt
1/8 teaspoon kosher salt
Preheat an outdoor grill for high heat.
In a saucepan, combine olive oil, garlic powder, basil, oregano, rosemary, bay leaves, salt, coarse salt, and kosher salt.
Place steaks on the prepared grill, and cook about 8 minutes per side, or until no longer pink in the center.