Quarter the potatoes and add to boiling salted water. Boil until just fork tender.
In a fry pan on medium heat, add a drizzle of oil and place the drained potatoes into the pan once hot.
Use a spoon to slightly squash the potatoes. Add butter and 1 crushed garlic clove. Season with salt, pepper and fresh rosemary. Cook until crispy on both sides.
Place a fry pan on medium-high heat with a tablespoon of oil. Allow the oil to get hot.
Season both sides of room-temperature steak with salt, pepper and rosemary.
For 2cm thick steaks, use the 6-2-2 method. That’s 6 minutes on one side, 2 minutes on the other side before removing steak from heat and allowing to rest for a further 2 minutes.
Quarter the tomatoes and add them to a fry pan on medium heat along with finely chopped shallot, 2 finely sliced garlic cloves.
Once the tomatoes have softened, add the balsamic vinegar and allow to evaporate slightly. Remove from heat.
Slice the pork steak, serve with crushed potatoes and the tomato relish.