Make the cowboy butter

• Mix the softened butter with the garlic, parsley, chives, lemon zest, lemon juice, Dijon mustard, smoked paprika and cayenne.
• Season with salt and pepper, then roll into a log in parchment and chill until firm.

Season the steak

• Pat the steak dry and rub with olive oil, salt and black pepper.
• Let it come to room temperature before cooking.

Cook the pasta salad

• Boil the pasta in salted water until al dente, then drain and cool slightly.
• Whisk the olive oil, red wine vinegar, oregano, salt and pepper into a dressing.
• Toss the pasta with the cherry tomatoes, cucumber, red onion, Parmesan and dressing.

Grill the steak

• Sear the steak over high heat, turning once, until nicely browned.
• Finish with a knob of cowboy butter and rest before slicing.

Plate and serve

• Slice the steak against the grain.
• Top with more cowboy butter and serve with the pasta salad.