French bistro steak & tomatoes

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10 min


2 servings

* PLUS Cooking time: 2 minutes
French bistro steak & tomatoes

Andreas Trauttmansdorff


  • 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


  • 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
  • 32 g,
  • Carbohydrates
  • 3.5 g,
  • Fat
  • 14.8 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 431 mg.

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