Best Steak With Vegetables Provencale Recipes

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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.

FLANK STEAK WITH PROVENCAL STYLE RUB



Flank Steak with Provencal Style Rub image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 (5-ounce) servings

Number Of Ingredients 9

10 to 12 anchovies
8 cloves garlic
4 teaspoons Dijon mustard
2 teaspoons dried herbes de Provence
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 flank steak, about 2 pounds
Lemon wedges

Steps:

  • Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
  • Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
  • Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
  • Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.

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.

MY MOTHER'S SWISS STEAK



My Mother's Swiss Steak image

My mother's recipe. Serve with potatoes, rice, or noodles.

Provided by nixxie

Categories     Main Dish Recipes     Beef     Swiss Steak Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds beef round steak, cut 1-inch thick
2 tablespoons vegetable oil
¼ cup water, or as needed
1 (14.5 ounce) can diced tomatoes
½ cup minced green bell pepper
1 teaspoon onion powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
  • Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
  • Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 7.2 g, Cholesterol 76.1 mg, Fat 12.2 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 548.6 mg, Sugar 2.1 g

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