In a bowl or in a small blender mix together the garlic, butter, Worcestershire sauce and parsley. Place the mixture on a sheet of greaseproof paper and roll a cylinder of approximately 3cm in diameter. Place the flavored butter in the fridge and allow to set. Heat a large pan with a little olive oil and sauté the sweet potato, onion and aubergine together on a high heat until lightly browned. Add in the chickpeas, crushed garlic and continue to cook for 1 minute. Add in the fresh tomato, concentrate, almonds and toss until tomatoes are softened.  Preheat a griddle pan and grill the steak to your liking, preferably between medium- medium rare, placing a slice of the flavored butter on the meat in the last 30 seconds of cooking time. Serve the beef on a bed of vegetable ratatouille and an extra slice of butter on top.