Best 3 French Bistro Steak And Tomatoes Recipes

Indulge in a culinary journey to the heart of France with our delectable French Bistro Steak and Tomatoes recipe. This classic dish, a staple in Parisian bistros, combines the richness of tender steak with the vibrant flavors of fresh tomatoes, creating a symphony of taste. You'll also find tantalizing variations to suit every palate:

- **Provencal Steak and Tomatoes**: Embark on a Mediterranean adventure with this Provencal-inspired variation, where aromatic herbs like thyme and rosemary dance in harmony with succulent steak and juicy tomatoes.

- **Steak and Tomatoes with Garlic Butter**: Experience the simplicity and elegance of this classic combination, where succulent steak is bathed in a luscious garlic butter sauce, creating a mouthwatering experience.

- **Steak and Tomatoes with Red Wine Sauce**: Dive into the depths of flavor with this decadent red wine sauce, which transforms ordinary steak and tomatoes into an extraordinary gourmet meal.

Each recipe promises a unique taste experience, taking you on a culinary voyage through the vibrant streets of Paris. Whether you prefer the rustic charm of Provençal herbs, the richness of garlic butter, or the sophistication of red wine sauce, you'll find your perfect match among these culinary creations. So, prepare your taste buds for a delectable journey as you explore the art of French bistro cooking with our curated collection of steak and tomato recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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 STEAK

French Steak image

Another recipe for the Zzar World Tour - Floozies, in the French category. It is from the Colorado Cachet Cookbook, and I tried it the first time September 2, 1987. Preparation and cooking times are an estimate. You can simmer on the stove, bake it in a 350 degree oven or cook in a slow cooker.

Provided by Toni in Colorado

Categories Meat

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs round steaks (cut into serving size pieces)
1/2 cup all-purpose flour
salt and pepper
2 tablespoons butter
1 tablespoon olive oil
2 large onions, sliced
1 garlic clove, minced
1 cup white wine
1 cup beef bouillon
2 teaspoons soy sauce
1/8 teaspoon pepper
1 cup cheddar cheese (grated)
1/2 cup sour cream

Steps:

Dredge steak with flour seasoned with salt and pepper.
Brown on both sides in the butter and oil.
Remove steak from pan and add onions to the skillet and saute until golden.
Stir in the garlic, wine, beef bouillon, soy sauce and pepper being careful to stir up all the browned bits from the bottom of the skillet.
Return steak to the skillet.
Cover and simmer slowly for 1 1/2 hours or until meat is very tender.
Remove meat to a platter and keep warm.
Stir the cheese into the onions and pan juices until melted.
Then stir in the sour cream and heat but do not boil.
Pour the sauce over the meat and serve.

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 results, use ripe, flavorful tomatoes. Look for tomatoes that are deep red in color and have a slightly sweet smell.
If you don't have a grill, you can cook the steak in a hot skillet over medium-high heat. Just be sure to sear it for 3-4 minutes per side, or until it reaches your desired doneness.
To make a simple vinaigrette, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Serve the steak and tomatoes with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

Conclusion:

This French bistro steak and tomatoes recipe is a classic for a reason. It's simple to make, yet elegant and delicious. The tender steak, juicy tomatoes, and flavorful vinaigrette come together to create a dish that is sure to impress your friends and family. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed.

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