- Step 1
Preheat oven to 200C. Cook potatoes in a saucepan of boiling salted water for 15 mins or until tender. Drain.
- Step 2
Meanwhile place tomatoes on a baking tray lined with baking paper. Spray with oil. Roast for 10-12 mins or until wilted. Set aside to cool completely.
- Step 3
Place potatoes on a baking tray lined with baking paper. Using the back of a spoon crush the potatoes lightly. Drizzle with oil. Season. Roast for 40 mins or until golden and crispy.
- Step 4
While the potatoes are roasting, place tomatoes, butter, basil and parmesan in a food processor. Pulse until combined. Place the butter mixture in the centre of a large piece of plastic wrap. Starting from 1 long edge, roll the butter into a sausage shape, twisting the ends of the plastic to secure. Place in the fridge until firm.
- Step 5
Heat a barbecue or chargrill over medium-high heat. Season steaks. Cook for 3 mins each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Top each steak with a slice of roasted tomato butter and serve with potatoes and beans.
Freeze leftover roasted tomato butter for up to 1 month.