French Bistro Steak And Tomatoes

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.

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 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.

plum tomatoes, green onion, blue cheese, olive oil, salt and pepper, dijon mustard, dried rosemary, minute steaks, pam cooking spray