Best 3 French Bistro Steak And Tomatoes Recipes

Indulge in the tantalizing flavors of a French bistro classic - steak and tomatoes. This delectable dish is a symphony of tender steak, juicy tomatoes, and a rich, flavorful sauce, all coming together to create a culinary masterpiece. Whether you are a seasoned chef or a home cook looking to impress your guests, this article will guide you through the steps to create an unforgettable steak and tomatoes experience. From selecting the perfect cut of steak to mastering the art of the perfect sear, we will provide you with the tips and techniques you need to elevate your dish to restaurant-quality. So, prepare to embark on a culinary journey as we delve into the world of French bistro steak and tomatoes.

Here are our top 3 tried and tested recipes!

BISTRO STEAK

Bistro Steak image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup ancho chile powder
1 1/2 tablespoons sweet paprika
2 teaspoons dried oregano
2 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 teaspoon ground cumin
1/4 cup dijon mustard
1/4 cup whole-grain mustard
1/4 cup molasses
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Steps:

Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).
Whisk all of the ingredients in a bowl.
Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.

FRENCH BISTRO STEAK AND TOMATOES

French Bistro Steak and Tomatoes image

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

Provided by Annacia

Categories Steak

Time 12m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 small plum tomatoes
1 green onion (green part only)
1/3 cup crumbled blue cheese
1 teaspoon olive oil
1 pinch salt and pepper
2 teaspoons Dijon mustard
2 -3 pinches dried rosemary
4 small minute steaks or 2 large inside round steaks
Pam cooking spray

Steps:

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.
Lightly 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.

Nutrition Facts : Calories 116.3, Fat 9.1, SaturatedFat 4.5, Cholesterol 16.9, Sodium 374.7, Carbohydrate 3.8, Fiber 1.1, Sugar 2, Protein 5.7

FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES

French Bistro Steak on Garlic Croutes and Potato Frites image

This recipe originally called for sweet potato frites, but we are not fans of sweet potatoes, so alas the change. Make sure to time the cooking of the steak to when the potato frites will be done.

Provided by Deantini

Categories Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 slices vienna bread
1 garlic clove, halved
4 teaspoons olive oil
16 ounces rib eye grilling steak (or 2 x 8 oz striploin grilling steak)
2 tablespoons green peppercorns, cracked (or 2 tbsp cracked black peppercorns)
1/4 cup red wine
1/4 cup beef stock
1/4 cup sweet red pepper, finely diced
1 shallot, finely diced (or 1 green onion, finely diced)
2 teaspoons butter
4 potatoes, peeled and cut into long strips like french fries, but thinner
1 tablespoon vegetable oil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Potato Frites:.
Preheat oven to 400 degrees.
In bowl, toss potatoes with oil, thyme, salt and pepper.
Arrange on foil-lined rimmed baking sheet.
Bake, turning once, for 40 minutes or until tender inside and crisp outside.
While potatoes cook, start the Bistro Steak.
Bistro Steak On Garlic Croutes:.
Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
Roll edges in peppercorns to coat.
In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
Stir in red pepper, shallot, butter and any juices accumulated on plate.
Cut steaks in half; place on croûtes.
Pour sauce over top.
Serve with Potato Frites.

Nutrition Facts : Calories 764.3, Fat 18.6, SaturatedFat 5.4, Cholesterol 94.8, Sodium 815, Carbohydrate 96, Fiber 7.5, Sugar 4.7, Protein 50

Tips:

For the best flavor, use ripe, in-season tomatoes.
If you don't have time to roast the tomatoes, you can use canned diced tomatoes. Just be sure to drain them well before using.
You can use any type of steak for this recipe, but a flank steak or a skirt steak is a good choice.
Be sure to season the steak well with salt and pepper before cooking.
Cook the steak over medium-high heat so that it gets a nice crust.
Let the steak rest for a few minutes before slicing it.
Serve the steak with the roasted tomatoes and your favorite sides.

Conclusion:

This French bistro steak and tomatoes recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The steak is cooked to perfection and the roasted tomatoes are bursting with flavor. Serve it with your favorite sides for a complete meal that everyone will love.

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