Best Sirloin Steak Provencale Recipes

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

Ingredients

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 PROVENCALE

Beef Provencale image

Provided by Food Network Kitchen

Categories main-dish

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

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.