1. Slice the Green Zebra and Golden Jubilee tomatoes 1/8-inch thick. On 6 large dinner plates, arrange overlapping slices of the tomatoes around the edge of the plates, alternating colors.
2. Chop the Brandywine tomatoes to a "tartare" consistency. Mix in the capers, the olive oil and half of the chives. Season to taste with salt and pepper. Marinate briefly.
3. Season the steaks with salt and pepper and drizzle with olive oil. Grill to desired doneness, then remove from the grill and glaze with Cabernet Sauce.
4. With a ring mold, form a disk of tomato tartare in the center of each plate.
5. Season the sliced tomatoes with sea salt, cracked pepper, white truffle oil, lemon juice and the remaining chives.
6. Place a steak on top of the tartare, and garnish with shoestring potatoes.