Easy Steak Provencale Recipes

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HANGER STEAK PROVENCAL



Hanger Steak Provencal image

Steak and cabernet are a classic for good reason. Here, we've marinated the steak in Provencal spices to parallel the herb notes in the wine; finishing it with a sprinkle of gray salt sharpens the meaty flavors and pulls out some of the cab's ripe red fruit notes.

Provided by Food Network Kitchen

Categories     main-dish

Time 36m

Number Of Ingredients 4

1 tablespoon herbes de Provence
Coarse sea salt or gray salt
2 tablespoons olive oil
2 (1-pound) hanger steaks

Steps:

  • 1. Set up a grill for both direct and indirect heat.
  • 2. Mix together the herbes de Provence, large pinch salt, and olive oil; rub onto the steaks. Place the steaks on the hot grill over high heat until marked, about 2 minutes per side. Transfer to indirect heat, cover, and cook 12 minutes more for medium-rare.
  • 3. Let rest 10 minutes. Slice, cutting across the grain. Sprinkle with salt and serve.

EASY STEAK PROVENCALE



Easy Steak Provencale image

This is a recipe that I copied down from a magazine in a Dentist's office waiting room a few years ago. I'm afraid I don't remember the name of the magazine, but the recipe is yummy! (times do not include marination time)

Provided by Berts Kitchen Witch

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless beef top loin steaks
1 cup red wine
3 garlic cloves (smashed)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 cup black olives
1 cup pimento stuffed olive
1 tablespoon capers in brine
1 cup tomatoes (chopped)

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.

BEEF STEAK PROVENCALE



Beef Steak Provencale image

Make and share this Beef Steak Provencale recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

3 teaspoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs boneless beef round steak
1 teaspoon vegetable oil
1 cup dry red wine
1/2 cup water
2 cloves garlic, crushed
1/2 cup pitted ripe olives
6 medium carrots, cut in 1 inch pieces
2 medium onions, cut into quarters

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.

Nutrition Facts : Calories 251.9, Fat 6.8, SaturatedFat 1.9, Cholesterol 62.4, Sodium 391.2, Carbohydrate 12.3, Fiber 2.8, Sugar 4.7, Protein 27.3

BEEF PROVENCALE



Beef Provencale image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 17

1 (3-pound) beef chuck roast
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup all-purpose flour
2 cups chicken broth
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1/4 cup cognac or brandy
1 tablespoon herbes de Provence
5 garlic cloves, peeled and smashed
4 medium carrots, peeled and cut into 2-inch pieces
1 fennel bulb, trimmed and thinly sliced
1 onion, halved and thinly sliced
1/3 cup prepared sun-dried tomato tapenade
1/3 cup coarsely chopped fresh flat-leaf parsley
1 packed teaspoon finely grated orange zest
Hot buttered egg noodles, for serving

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.

SIRLOIN STEAK PROVENCALE



Sirloin Steak Provencale image

An hour-long soak in a marinade made with A.1. Original Sauce, green onions and fresh herbs gives this grilled sirloin steak its superb flavor.

Provided by My Food and Family

Categories     Recipes

Time 1h24m

Yield Makes 6 servings.

Number Of Ingredients 7

2/3 cup A.1. Original Sauce, divided
3 green onions, finely chopped
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. grated lemon zest
1 Tbsp. minced garlic
2 tsp. dried thyme leaves, crushed
1 boneless beef sirloin steak (1-1/2 lb.), 3/4 inch thick

Steps:

  • Mix 1/3 cup of the steak sauce, the onions, rosemary, lemon zest, garlic and thyme. Place steak in nonmetal dish or resealable plastic bag. Add steak sauce mixture; turn to evenly coat steak on both sides. Cover and refrigerate 1 hour to marinate, turning occasionally.
  • Preheat grill to medium-high heat. Remove steak from marinade; discard marinade.
  • Grill steak 5 to 7 min. on each side or until cooked through, brushing occasionally with the remaining 1/3 cup steak sauce.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g

QUICK EASY PROVENCAL SAUCE



Quick Easy Provencal Sauce image

this quick and easy provencal sauce can be used as a base for other sauces or just with pasta as a main meal!

Provided by jackloverlover

Time 35m

Yield Makes Batches

Number Of Ingredients 5

4 onions
pinch of mixed herbs
splash white wine
2 cloves garlic
4 Large tins of tomatos

Steps:

  • finely chop the garlic, and slice the onions. Add to a pan and sweat.
  • Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
  • For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce

BEEF STEW PROVENCAL



Beef Stew Provencal image

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 18

4 medium carrots, chopped
4 celery ribs, chopped
1 cup beef broth
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
1 can (6 ounces) tomato paste
1 small onion, chopped
1/3 cup honey
1/4 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked egg noodles or mashed potatoes

Steps:

  • In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.

HERB-RUBBED STEAKS WITH OLIVES PROVENCAL



Herb-Rubbed Steaks with Olives Provencal image

Categories     Beef     Herb     Olive     Marinate     Sauté     Low Carb     Dinner     Steak     White Wine     Fall     Healthy     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

4 6-ounce beef tenderloin steaks (each about 1 inch thick)
2 tablespoons extra-virgin olive oil
3 bay leaves (2 finely crushed, 1 whole)
1/2 cup brine-cured olives (such as Kalamata)
1 cup dry white wine
3 tablespoons canned tomato puree

Steps:

  • Rub tenderloin steaks with 1 tablespoon olive oil; sprinkle with crushed bay leaves. Place steaks in small glass baking dish in single layer; let stand at room temperature at least 1 hour and up to 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring small saucepan of water to boil over medium-high heat. Add olives and return water to boil. Drain olives.
  • Scrape most of bay leaves off steaks; sprinkle steaks with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate. Add white wine to skillet and bring to boil, scraping up browned bits. Add tomato puree, whole bay leaf, and drained olives to skillet. Cook until sauce is slightly thickened, stirring frequently, about 5 minutes. Return steaks and any accumulated juices to skillet; turn to coat. Cook steaks until just heated through, turning once, about 2 minutes. Transfer steaks to platter. Discard bay leaf. Spoon sauce and olives over steaks and serve.

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