As I was reading the directions for this recipe, I boggled a little at the idea of taking the charred tomato skin and mixing it with the butter for a sauce. Wierd! That said, I'm glad I did it, because it was delicious, giving a subtle but distinct tomato taste and a wonderful richness. The steak was perfect with the mustard glaze-- usually we have leftovers from a tri-tip, but my husband and daughter just about fought for the last few slices. Definitely a keeper recipe.
With a CSA box full of veg, I couldn't justify buying corn and beans, so I have the alternative side dish of spinach with garlic and anchovies. Yum.