Give summer produce the send-off it deserves with this end-of-season feast.
1 pound mixed ripe tomatoes4 tablespoons unsalted butter
When you are ready to cook the steak, use a sharp chef's knife or serrated knife to cut tomatoes into an assortment of slices, wedges, and bite-size pieces. Arrange tomatoes in a single layer on a large serving plate, and sprinkle lightly with coarse sea salt .
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