Cook the potatoes in boiling salted water for 8 minutes and drain well. Return the potatoes to
the saucepan along with the saffron, stock, onion and 25g / 1 oz of the butter. Season to taste
with salt and pepper and simmer uncovered for 10 minutes until the potatoes are tender.
Meanwhile, preheat the grill to medium. Mix together the vinegar, olive oil, sugar and
seasoning. Arrange the tomatoes cut-side up in a foil-lined grill pan and drizzle over the
dressing. Grill for 12-15 minutes, basting occasionally, until tender.
Melt the remaining butter in a frying pan. Add the steaks and cook for 4-8 minutes to taste and
depending on thickness.
Arrange the potatoes and tomatoes in the centre of 4 serving plates. Top with the steaks along
with any pan juices. Sprinkle over the parsley and serve immediately.