Put the tomatoes into a blender on high speed and adjust the salt, pepper and extra-virgin olive oil; pass it through a colander and put the sauce in the jars (about one centimeter). Follow the same procedure with the buffalo mozzarella which has to be added in the jar over the tomato.
Season the sirloin with 20 g of extra-virgin olive oil, salt and pepper in grains and let it rest for 10 minutes. Place the meat on the grill and cook it rare. Grill the mushrooms and slice the mozzarella.