In a small mixing bowl, combine the margarine, parsley, chives, basil, thyme, rosemary, lemon juice, and garlic. Mix thoroughly. Place the mixture onto a piece of wax paper or plastic wrap and form into a log shape.
Chill the log for at least 1 hour to allow the flavors to combine.
Preheat the grill to medium high heat.
Generously sprinkle the steaks with salt and fresh black pepper. Rub each steak with a small amount of olive oil.
Grill steaks approximately 5 minutes per side for medium rare, or until the internal temperature reaches 145°F. Remove from heat and allow to rest for five minutes
While the steak is resting, slice off a piece of tapenade and spread evenly on each steak. Serve.