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Grilled striploin with heirloom tomatoes

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2 striploin, 18oz each preferably grass-fed
2 tablespoons Chef Chris Cosentino Umami Spice
3 each Heirloom tomatoes, multi colors
1 yellow onion, sliced in 1” rings
2 tablespoons chive batons, ½” long
2 tablespoons red wine vinegar
Rosemary vinaigrette (see recipe below)
3 tablespoons extra-virgin olive oil
Flaky sea salt


1. Place the striploins on a plate and allow them to come to room temperature for about 30 minutes.

2. Season steak generously with Umami Spice & salt.

3. Heat your grill to high.

4. Place the onions on the grill. 

5. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes per side for medium-rare (135°F), 5 to 7 minutes per side for medium (140°F) or 8 to 10 minutes for medium-well (150°F). To get nice diamond marks, start the steaks with the ends facing 11 o’clock and 5 o’clock then after 2-3 minutes turn the steaks to face to 2 o’clock and 7 o’clock. Then flip the steaks over and continue to grill repeating the same process.

6. Flip the onion slices when you flip the steak, cook the onions for 5 more minutes then transfer charred onions to a mixing bowl and add red wine vinegar. Cover the bowl to help the onions steam through. (Save this vinegar for the vinaigrette).

7. When the steaks reach your desired temperature, transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

8. While the steak is resting, cut the tomatoes in different shapes by color to have varying textures: a few slices 1” thick, wedges and oblique cuts.

9. In a mixing bowl add the tomatoes, charred onion rings, and chive batons. Add the rosemary vinaigrette and mix well.

10. Lay the steak on a platter then add the salad, top the salad with the fried rosemary needles & extra virgin olive oil over the meat. Sprinkle with flaky sea salt before serving. 

Rosemary Vinaigrette


1.5 tablespoons red wine vinegar (reserved from the charred onions)
4 tablespoons extra-virgin olive oil
1 teaspoon Red Boat fish sauce
1 tablespoon rosemary sprigs
Splash of fresh lemon juice
Kosher salt
Freshly ground black pepper


1. In a sauté pan over medium heat, add the extra virgin olive oil. It is important not to fry the rosemary at too hot a temperature as it will get bitter.

2. Once hot add the rosemary sprigs and fry until crispy. Remove rosemary and set on a paper towel. Pour the oil into a glass mixing bowl to cool for the vinaigrette.

3. Add the reserved red wine vinegar to the chilled rosemary oil. Season with a pinch of salt, then add Red Boat fish sauce.

4. Whisk to combine. Taste and adjust the seasonings with salt, pepper, and lemon juice.


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