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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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August 20, 2011

Heirloom Tomato Salad and Steak with Peppercorns and Purple Basil

By Mark Sisson
28 Comments

Is it possible not to be seduced by the gorgeous displays of tomatoes dominating farmers’ markets during the summer? Their bright colors and unique shapes just make you want to reach out and give one or two a squeeze.

Summer is the time to enjoy juicy, sweetly acidic, full-flavored tomatoes. Before you know it, colder weather strikes and the sexy tomatoes of summer are replaced by bland  “tomatoes” with no personality whatsoever.

Although it’s tempting to be seduced by looks alone, it’s best to to keep your wits about you when buying tomatoes and focus on what really matters. A brightly or deeply colored tomato always seems to promise amazing flavor, but color isn’t always a real indicator of what the tomato will taste like. The word “heirloom” can also be misleading. Heirloom tomatoes are often delicious, but the word “heirloom” doesn’t guarantee much these days except that you’ll be paying top dollar. Heirloom seeds are open-pollinated, which mean the birds, bees and wind are responsible for propagation, not human technology. When nature is in charge, anything can happen. A wide variety of flavors, colors, sizes and shapes emerge, which is a good thing. But if tomatoes from heirloom seeds are grown and sold without proper care and attention, you’re going to wind up with something that tastes no better than a rock-hard, flavorless, mealy, mass-produced generic tomato.

So when it comes to tomatoes, local is usually the first thing to look for (and the best example of local is a vine in your own backyard).  Organic is always good. And dry-farmed is too, which means water is withheld while the tomatoes grow so the plant produces fewer tomatoes with more flavor instead of tons of tomatoes with not much flavor at all.

Give tomatoes a little squeeze before you buy them to see if they are soft. More importantly, though, is inhaling the tomatoes’ perfume – if a tomato has absolutely no aroma, it probably has no flavor either.

During the summer, the best way to eat tomatoes is raw. There’s no need to cook them down to draw out flavor. Enjoy the classic combination of tomato, basil, olive oil and sea salt or try something new, like this Heirloom Tomato Salad with Peppercorns and Purple Basil. The sesame dressing drizzled on the tomatoes has a delicate flavor but also a spicy kick on the finish that makes the salad memorable. The kick comes from peppercorns, which lend their smoky, sweet, spicy flavor. You can use a blend of any type of peppercorns you like. The basic blend of pink, green, white and black peppercorns that is found in grocery stores is plenty flavorful for this recipe.

You’ll find purple basil in this dish, chosen because it has that great basil flavor we all love, but in a less aggressive way. It gives the dish flavor without screaming “basil!” so loud that it totally overpowers the tomatoes. The tomatoes, after all, are meant to be the star.

As much as we love them, however, tomatoes alone do not make a meal. Throw a steak on the plate with them, and then you’re really talking. This pepper-crusted steak pairs perfectly with this amazing summer salad. The combination is spicy and cool all at the same time.

So next time you’re at the market, don’t just ogle the tomatoes from afar. Step up and say hello. Try as many varieties as you can while the summer crop lasts, enjoying the unique color, flavor and aroma of them all.

Ingredients:


  • Approx 2-4 servings
  • 1 tablespoon mixed peppercorns
  • 1 teaspoon kosher salt
  • 2 pounds of tomatoes, cut into wedges
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon tamari
  • a handful of purple basil, roughly chopped
  • 1 1/2 – 2 pounds of steak

Instructions:

Grind/mash the peppercorns and salt together using a coffee grinder, mortar and pestle, rolling pin or knife. Set aside.

Whisk together 1 tablespoon of the sesame oil with the olive oil, rice vinegar, tamari and 1/2 teaspoon of the peppercorn and salt mixture.

Rub steaks with the remaining tablespoon of the sesame oil and the remaining peppercorn and salt mixture.

Cook the steaks using your preferred method.

Cover the tomatoes with the dressing and purple basil.

Serve alongside cooked steaks.


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28 Comments on "Heirloom Tomato Salad and Steak with Peppercorns and Purple Basil"

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Andrea
Andrea
5 years 1 month ago

Nothing better on a warm summer evening than a grilled steak and fresh tomatoes! I just recently bought some sesame oil for the first time, I can’t wait to try this dressing.

The Primal Warrior
5 years 1 month ago

That’s sounds good. Gonna have to try it. Thanks for the info on the tomatoes!

Tim
5 years 1 month ago

This recipe sounds awesome.

As a busy Dad, I’m always looking for quick, simple whole food recipes.

I’ll have to give this one a go with some local Jersey tomatoes, localy grown & organic of course!

Wayneuk
Wayneuk
5 years 1 month ago

Not a fan of sesame oil but love tomatoes

Primal Toad
5 years 1 month ago

Is this a joke?!

Lol. My favorite flavoring oil is sesame. No oil I have tasted comes even close. It is full of omega 6 so I do not have it often but oh do I love it!

Michael
Michael
5 years 1 month ago

MMMM summer steak… Definately should have eaten lunch before reading this article

dave
dave
5 years 1 month ago

Hi Mark,just read an article in the British Medical Journal about lectins and how they are adding the rubber tree gene’s to tomatoes as a fungicide.If you allergic to tubber beware modern tomatoes and stick with the heirlooms.
Will mail you the excerpt and link.

dave
dave
5 years 1 month ago

oops should proof read,that’s rubber not tubber lol.

katie
5 years 1 month ago

I don’t love the taste of sesame oil but everything else about this recipe is awesome. August tomatoes, nothing really can compare.

Doug
Doug
5 years 1 month ago

Mark, I’ve heard that tomatoes should always be cooked to unlock many nutrients, especially lycopene, that are otherwise trapped within the cell walls – but here you are recommending eating them raw. Any validity to this or did I come across bunk info?

Peter
Peter
5 years 1 month ago

You heard right, and have read it here on MDA, that maximizing lycopene requires cooking; but I don’t think you’ll find that Mark says it’s therefore imperative to cook them.

http://www.marksdailyapple.com/8-natural-ways-to-prevent-a-sunburn-and-sunscreens-not-one-of-them/

Dennis
5 years 1 month ago

Peppercorns on just about anything are amazing to me….

Mary Hone
5 years 1 month ago

That looks amazingly delicious. Gotta try it.

Dasbutch
Dasbutch
5 years 1 month ago

i’ll sub the sesame oil for flax, thank you.

PrimalGrandma
PrimalGrandma
5 years 1 month ago
In the process of making this right now — grilling the steaks and but using the suggested dressing on a BAS loaded with tomatoes instead of just the tomatoes. Purple basil is growing in my herb garden along with a couple of other varieties of basil (Thai and Lime). Not everyone here likes lots of sesame oil, so I’m cutting back on it and subbing with more olive oil and I added more tamari. Will serve the steaks (cooked rare and cooled) served side-by-side on a plate with the salad. Also made a small steamed yam, cooled it, cut it… Read more »
Ted
Ted
5 years 1 month ago

You can also grow tomatoes in a big flower pot. I have a cherry tomato plant and a beefsteak tomato each in a pot out on the patio and have been enjoying them for weeks. Just get the biggest cage you can find to prop them up.

Richard
5 years 1 month ago

Yumm Yumm! Lots of beautiful color too!!

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Rachel S
Rachel S
5 years 1 month ago

Tried the tomato salad today with some tasty chicken sausages from Whole Foods… it was amazing! My husband and kids loved it too! Thanks for the recipe!

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5 years 1 month ago

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5 years 1 month ago

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andrew
andrew
5 years 1 month ago

What about the known benefits of cooking tomatoes, making them healthier?

http://www.ncbi.nlm.nih.gov/pubmed/11982434

http://www.sciencedaily.com/releases/2002/04/020422073341.htm

Alex "Dude Wheres My Muscle" Siddy

I have been oogling at tomato’s from a distance for too long with a puzzled look on my face wondering “what can I do with them?”

Armed with this new recipe, let me see what magic I can get up to in the kitchen tonight!

Thanks Mark

Wayneuk
Wayneuk
5 years 1 month ago

Why would it be a joke? As you said yourself,its full of om6 so thats why im not a fan.Pretty obvious.

kim
5 years 1 month ago

Hi

I’m definitely going to give this recipe a try, looks delicious.

A colleague gave me some of her home grown tomatoes today, they look great.

I gave up growing them a few years ago as they kept getting blight. The supermarket tomatoes in the UK are a bit hit and miss.

Actually more miss than hit!!!!

Bws

Kim

Jen - Personal Trainer Miami Beach

I’m always searching for delicious (and easy to prepare!!) meals. And this one looks really great! Since I live in Florida I enjoy eating fresh veggies even more. They just taste way better than the stuff you get in Germany 🙂

Best,

Jen

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