Steak with Heirloom Tomato Salad

Make sure the tomatoes taste as good as the steak

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.