Preheat the griddle pan (to grill the steak). Preheat the oven to 200c.
Finely dice the garlic and shallot and then chop the flat parsley.
Soften the butter to room temperature. Add the diced shallot, garlic and half of the flat parsley. Season with salt and pepper and mix together with a spoon.
Roll in cling film to form a sausage shape and refrigerate.
Slice the tomatoes in half. Season with salt and pepper. Drizzle with olive oil and sprinkle over the herbes de Provence. Slice the garlic on the mandolin and place one slither of garlic on each tomato. Cook in the oven for 20 minutes until roasted and soft.
Cook the potatoes in salted boiling water for 10 minutes. Drain and allow to cool. Slice in half and then heat a frying pan with sunflower oil until the oil is hot. Add the potatoes, cut side down, to the pan until the pan is full. Allow the potatoes to become golden brown and transfer to the oven to finish cooking. Remove after 10 minutes and finish with parsley and Maldon sea salt.
To grill your steak, season with Maldon sea salt and drizzle the steak with a little sunflower oil. Place on the grill and only turn once until it is cooked to your requirements.
Allow to rest for a few minutes before eating.
Serve with a slice of the garlic butter on top, the sautéed potatoes and the tomato.
«The garlic butter can be replaced with a compound butter of any flavour. Try adding some paprika or peppercorns for a different flavour.»