Preheat the oven to 375F (190C).

To make the dip, add the tomatoes to a small baking dish and toss with the olive oil, garlic, salt and pepper. Roast for 15 minutes, until the tomatoes are very soft and starting to burst.

Let the tomatoes cool for a few minutes, then blend with a stick blender or small blender until as smooth or chunky as you like. Taste and add more salt and pepper if needed. Chill until ready to serve.

Take the steaks out of the fridge about 20 minutes before cooking. Pat them dry with paper towels and season generously on both sides with the steak seasoning (or salt, pepper and paprika).

Melt the butter in a large heavy skillet over medium-high heat. When the foam subsides, add the steaks and sear without moving them for 3-4 minutes per side for medium-rare (about 130F on an instant-read thermometer), or a little longer for your preferred doneness.

Transfer the steaks to a cutting board and let them rest for 5 minutes, then cut against the grain into bite-sized cubes.

Serve the steak bites with the dipping sauce and mini skewers or toothpicks.