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French Bistro Steak and Tomatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8075
Energy (kCal)454.2167
Carbohydrates (g)7.9709
Total fats (g)46.5654
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut tomatoes in half and squeeze out seeds. Slice tomatoes into thin strips. | 2. Thinly slice green portion of onion. | 3. Combine in a medium bowl. | 4. Crumble in cheese. | 5. Add 1 tsp (5 mL) oil and pinches of salt and pepper. Stir to mix. | 6. In a small bowl, stir Dijon with pinches of salt, pepper and rosemary until evenly mixed. | 7. Rub all over steaks. | 8. Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. | 9. When hot, add steaks. Cook until lightly browned, 1 to 2 minutes per side. | 10. Place on plates and generously top with tomato mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 2 - - - -
    green onion 1 19.17 4.0754 0.6887 0.3337
    blue cheese 1/3 cup crumbled 395.2667 3.8955 1.1188 41.7317
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    salt pepper 1 pinch - - - -
    dijon mustard 2 teaspoons - - - -
    rosemary 2 -3 pinches dried 0.0 0.0 0.0 0.0
    steak 4 - - - -
    pam cooking spray - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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