Preheat both grill and a char grill pan over medium-high heat.

Rub each steak well with olive oil and season with salt and
cracked black peppercorns.

Toss baby broccoli in a medium mixing bowl with garlic, chilli pepper flakes, lemon zest and 1 tablespoon of oil. Season with salt and pepper.

Cook steaks on the char grill pan for 3-4 minutes per side for medium-rare, then remove steaks to a cutting board and let rest for 3 minutes.

Cook baby broccoli on the char grill pan along with the steaks for 6-8 minutes or until tender and slightly charred, turning as needed.

While the steaks and baby broccoli are cooking, combine basil, breadcrumbs and parmesan in a small mixing bowl. Place tomatoes flesh side up onto a greased baking tray and season with salt and pepper. Divide parmesan mix evenly on the top of each tomato and place tray under grill. Cook tomatoes for 4-5 minutes or until tomatoes have softened slightly and the crust is golden brown. Watch tomatoes closely to prevent crust from burning.

Divide the baby broccoli evenly among 4 serving plates.

Using a large sharp knife, cut each steak into 6 slices and fan steak next to the baby broccoli and place a tomato on each plate. Spoon a small amount of balsamic vinegar over the meat and vegetables and serve.