Season both sides of the sirloin steak with cookies flavor enhancer and set it aside to let the flavors absorb. Slice the steak into 1/8th inch thick slices.
Peel and dice 2 large potatoes, boil them until tender. Remove from heat and drain; set aside to cool. Combine the potatoes with 1 tsp of the olive oil and a sprinkle of sea salt and a couple of grinds of black pepper.
Mound the salad on a serving platter, scatter the cilantro, potatoes, tomatoes over greens, set inside the refrigerator.
Heat the remaining olive oil in a heavy skillet over medium heat, add the garlic and rosemary, turning garlic a couple of times, until golden brown. Discard the garlic and rosemary return to high heat.
Add the meat to the skillet all at once and saute over high heat, tossing the steak with tongs so it colors evenly, this takes about a minute or so for medium-rare.
Arrange steak over the top of the salad, add the shallots to the oil in the skillet along with the vinegar's and remaining 1/4-1/2 tsp of cookies flavor enhancer and simmer until slightly syrupy, around 5 minutes.
Drizzle the dressing over the steak that's on top of the salad and serve immediately.
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