This requires ripe yellow, red and green tomatoes. A really good cut of steak is also a good idea.
Steak with Heirloom Sliced Tomato Salad
- 1/2 lb steak per person
- Assortment of heirloom tomatoes sliced 1/4″ thick
- 6-12 basil leaves
- 1 tsp coriander seeds
- 1 tsp anise seed
- 1/2 tsp cumin seed
- 1/4 cup plus much more olive oil
- Sweet vermouth
- 1 tbsp dijon mustard
- 2-3 tbsp rice wine vinegar
- 1 shallot minced
Rub steaks with salt pepper and olive oil. Marinade in sweet vermouth mixed with beef stock for 4-8 hours. Layer tomatoes with salt, pepper, olive oil and torn basil leaves. Marinade salad for 2 hours before serving. Toast seeds in a dry frying pan until they begin to brown. Remove from heat and grind roughly in a mortar. Mix spice, mustard, shallot and 1/4 cup oil together. Thin with enough vinegar to create a vinaigrette. Let stand 1 hour before serving. Grill steaks to medium rare at most and serve over sliced tomatoes drizzled with vinaigrette.