• 1 tablespoon olive oil
• 4 x 250 g (9 oz) beef sirloin steaks
• 1 teaspoon thyme leaves

Tomato and Anchovy Butter

• 2 ripe roma (plum) tomatoes
• ½ red onion, thickly sliced
• 3 anchovies, finely chopped
• 2 tablespoons finely chopped curly parsley
• 1 garlic clove, crushed
• 100 g (3½ oz) butter, softened

Preheat a barbecue grill or chargrill pan to medium-high. Rub the olive oil all over the steaks, then sprinkle with the thyme.

To make the tomato and anchovy butter, cut the tomatoes into quarters lengthways. Put the tomatoes and sliced onion on the hot grill and cook for about 5 minutes, or until they are slightly blackened all over. Remove to a clean board and coarsely chop. Transfer to a bowl and add the anchovies, parsley, garlic and butter. Season to taste with sea salt and freshly ground black pepper and stir to combine.

Cook the steaks on the hot grill for 3 minutes on each side, or until cooked to your liking. Remove to a warm plate and season to taste. Cover with foil and rest for 5 minutes

Transfer the steaks to serving plates and spoon the butter mixture over the top. Serve with boiled new potatoes and dressed salad leaves.