Scald tomatoes briefly with boiling water, then peel, quarter and remove the seeds. Then cut the tomato flesh into cubes, salt, pepper and sprinkle with paprika powder. Stir gently and marinate the diced tomatoes for about 1 hour.
Rinse and pat dry the meat, then sprinkle with salt and pepper on both sides. Heat the fat in the pan and fry the steaks on both sides, then place in an ovenproof dish. Spread the tomato cubes evenly on the steaks. Then sprinkle the gratin cheese evenly over it. Put the tin in the oven and grill briefly under the grill.
Arrange the steaks on preheated plates and serve warm.
Serve with croquettes and raw vegetables or a salad, depending on the season.
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