Preheat the oven to 230°C.
Boil the potatoes in salted water for 15 minutes or until tender, then drain.
Squash potatoes on a baking tray and drizzle with olive oil, caraway, thyme, and seasoning.
Bake potatoes and vine tomatoes for 30 minutes until potatoes are crisp, removing tomatoes when soft.
Mix sea salt, pepper, and rosemary on a plate.
Brush steaks with olive oil and press into the herb seasoning.
Sear steaks in a hot pan on one side until browned, then turn and cook to medium-rare.
Rest the meat then slice into fingers.
Toss rocket with olive oil and arrange on a platter with steak, tomatoes, lemon, and potatoes.