Beef Sirloin Steak Provençale Recipes

EASY STEAK PROVENCALE

Steps:

• Pour wine into a large plastic zip-top bag and add smashed garlic cloves.
• Place steaks into bag, seal and "knead" bag to cover steaks all over in wine.
• Place in fridge to marinate (at least one hour).
• Meanwhile, coarsely chop black and green olives.
• Place olives in a medium-sized bowl; stir in chopped tomato and capers with liquid.
• Season with black pepper to taste.
• Place olive mixture in fridge until needed.
• When ready to cook, season steaks with the salt, pepper and garlic powder.
• Heat oil over medium heat in a large skillet.
• Add steaks and cook 2-5 minutes per side for desired doneness (rare to medium).
• Place steaks on a serving platter and top each with equal portions of the olive mixture.

SIRLOIN STEAK PROVENçAL WITH ROASTED ASPARAGUS, POTATOES & GARLIC AIOLI

Steps:

• • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. • Pat steak* dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.
• • Toss potatoes on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, spread out across entire sheet.) Peel garlic and place in the center of a small piece of foil. Drizzle with olive oil; season with salt and pepper. Cinch into a packet and place on same sheet. • Roast on top rack until everything is browned and tender, 28-30 minutes (you'll add more to the sheet after 18 minutes).
• • Once potatoes have roasted 18 minutes, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second sheet; roast on middle rack.) • Roast until asparagus is tender and lightly browned, 10-12 minutes more. • Meanwhile, trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince onion until you have 2 TBSP (4 TBSP for 4).
• • Pat steak dry with paper towels again. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until browned on one side, 3-6 minutes. Flip and lower heat to medium. • Add 1 tsp Herbes de Provence (we sent more) and 2 TBSP butter to pan (2 tsp Herbes de Provence and 4 TBSP butter for 4 servings). Carefully tilt pan toward you. Using a spoon, continually baste steak with butter until it reaches desired doneness, 6-9 minutes more. • Transfer steak to a cutting board to rest at least 5 minutes (leave butter in pan)
• • Heat pan used for steak over medium- high heat; add minced onion and cook, stirring, until softened, 3-4 minutes. • Add scallion whites; cook until softened, 1-2 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 2-3 minutes. Turn off heat.
• • Carefully transfer roasted garlic to a cutting board; mash with a fork. In a small bowl, combine mayonnaise with as much garlic as you like. Season with salt and pepper. • Slice steak against the grain. • Divide steak, potatoes, and asparagus between plates. Stir any resting juices from steak into pan sauce. Spoon sauce over steak; garnish with scallion greens. Serve with garlic aioli on the side.

BEEF SIRLOIN STEAK PROVENçALE

Steps:

• Preheat the barbecue to medium.In a bowl, combine basting sauce ingredients.Brush each steak with sauce and cook 3 to 5 minutes on each side, depending on the thickness.In a frying pan, cook shallots in butter/oil 1 to 2 minutes without browning.Add cream and simmer 2 minutes.Add thyme, walnuts, olives and seasoning.Pour sauce on each plate and top with steaks.

BEEF STEAK PROVENCALE

Steps:

• Mix flour, salt, and pepper.
• Pound into the steak on both sides.
• Cut steak in 6 pieces.
• Heat oil in 10 inch skillet.
• Cook and brown beef for about 10 minutes.
• Add wine, garlic, and water.
• Heat to boiling.
• Reduce heat, cover and simmer 1 hour.
• Add olives, carrots, and onions.
• Cover and simmer until beef and carrots are tender, about 30 minutes.
• Serve with buttered noodles.

BEEF PROVENCALE

Steps:

• Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
• Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
• Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
• To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.