Porterhouse steak with salsa verde and roasted tomatoes - Multix

Ingredients

• 2 medium sized porterhouse steaks, at room temperature
• 250g cherry tomatoes on the truss (about 8 tomatoes)
• 2 tablespoons olive oil
• sea salt
• freshly ground black pepper
• ½ cup fresh basil, chopped
• ½ cup continental parsley, chopped
• ¼ cup mint, chopped
• 4 tablespoons extra virgin olive oil
• 2 anchovy fillets
• 1 large clove garlic, peeled
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard