To prepare the tomato vinaigrette, carefully grate the tomatoes in a bowl until you reach the skin. Discard the skin. Add the remaining ingredients to the bowl with the tomato pulp. Mix well.

Rub three tablespoons olive oil, salt, and pepper all over the steak. Wearing gloves, sprinkle horseradish over the steak and gently press down. Cover both sides.

Allow to marinate for at least one hour on the counter or overnight in the fridge. If marinating in the fridge, allow meat to come to room temperature before cooking for best results.

Preheat your largest and heaviest pan, grill pan, or barbecue over medium-high heat. Once hot, add two teaspoons olive oil to the pan. Place meat in the pan and don’t touch it.

For a medium-rare steak, cook the meat for four minutes per side. Remove from the pan and let it rest for six minutes before slicing.

For medium doneness, cook for five minutes on each side and let it rest for six minutes.

For well done, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Cook for five minutes on each side and then place it in the oven for 12–15 minutes to cook through.

Allow to rest for six minutes before slicing.

To serve, slice steak against the grain into 1/3-inch (one-centimeter) slices. Place on a platter and spoon tomato vinaigrette over the top. Serve immediately.