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French bistro steak & tomatoes

0

  • Prep Time10 min
  • Total Time10 min
  • Makes2 servings
*PLUS Cooking time: 2 minutes
By Chatelaine
French bistro steak & tomatoes

Andreas Trauttmansdorff

Ingredients

  • 2 small plum tomatoes

  • 1 green onion, green part only

  • 1/3 cup crumbled blue cheese

  • 1 tsp olive oil

  • pinch salt

  • pinch pepper

  • 2 tsp Dijon mustard

  • generous pinches dried rosemary

  • 4 small fast-fry steaks, or 2 large inside round fast-fry steaks

  • olive or vegetable oil

Instructions

  • Cut tomatoes in half and squeeze out seeds. Slice tomatoes into thin strips. Thinly slice green portion of onion. Combine in a medium bowl. Crumble in cheese. Add 1 tsp (5 mL) oil and pinches of salt and pepper. Stir to mix.

  • In a small bowl, stir Dijon with pinches of salt, pepper and rosemary until evenly mixed. Rub all over steaks.

  • Coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. When hot, add steaks. Cook until lightly browned, 1 to 2 minutes per side. Place on plates and generously top with tomato mixture. Excellent with a pile of frites.

Nutrition (per serving)

Calories 279, Protein 32g, Carbohydrates 3.5g, Fat 14.8g, Fibre 0.7g, Sodium 431mg.

Skinny fast-fry steaks cook up in a snap. Top them with an irresistible mix of garden-ripe tomatoes and creamy blue cheese.

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