Sirloin Steak Provencale Recipes

SIRLOIN STEAK PROVENCALE

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.

CHUNKY SIRLOIN BEEF STEW

Steps:

• In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

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.

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.

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.

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.