Dress up your classic steak on the barbie with this homemade roasted tomato and basil butter.


  • 8 (750g) baby washed potatoes, scrubbed, halved
  • 100g Perino tomatoes
  • Spray oil
  • 1 tablespoon olive oil
  • 125g butter, softened
  • 1/4 cup basil leaves
  • 1/4 cup (20g) finely grated parmesan
  • 4 (1kg) Australian Beef porterhouse steaks
  • Steamed green beans, to serve


  1. Preheat oven to 200C. Cook potatoes in a saucepan of boiling salted water for 15 mins or until tender. Drain.
  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.
  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.
  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.
  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.