Best Steak With Vegetables Provencale Recipes

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STEAK WITH VEGETABLES PROVENCALE



STEAK WITH VEGETABLES PROVENCALE image

Categories     Beef     Sauté     Dinner     Casserole/Gratin     Grill/Barbecue

Yield 4

Number Of Ingredients 10

4 rib steaks
2 onions
1 red pepper
1 green pepper
1 eggplant
4 tomatoes
3 tbsp. oil
2 tbsp. water
1 tbsp. chopped parsley
salt, pepper

Steps:

  • Barbecue, pan-fry, or grill the steaks to desired degree and keep warm. Peel and chop onions, seed and chop red and green peppers, chop eggplant. Heat oil in large frying pan, add onions, peppers, and eggplant. Saute 2 minutes. Add peeled and chopped tomatoes and water. Simmer covered for 10 minutes. Add parsley, salt and pepper.

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.

VEGETABLES PROVENCALE



Vegetables Provencale image

Quick, easy and delicious combination of vegetables with parmesan cheese. Perfect accompaniment to any meat.

Provided by Chris from Kansas

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 small onion, chopped
2 tablespoons cooking oil
2 medium zucchini, cubed
1/3 cup diced green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 large tomatoes, quartered
1/4 cup grated parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • In a skillet over medium heat, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper.
  • Reduce heat to low; cover and cook for 5-6 minutes or until the vegetables are almost tender. Stir in tomatoes; heat through.
  • Sprinkle with parmesan cheese and parsley.

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.

GRILLED STEAK AND VEGETABLES



Grilled Steak and Vegetables image

Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 8

2/3 cup lemon juice (from 6 lemons)
1 teaspoon dried thyme, divided
2 large red bell peppers, cut into 1/2-inch strips
2 medium zucchini, thinly sliced
1 medium yellow onion, thinly sliced
Salt and pepper
1 skirt steak (about 1 1/4 pounds)
3/4 cup olive oil, plus more for grill

Steps:

  • Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
  • Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
  • Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.

Nutrition Facts : Calories 510 g, Fat 35 g, Fiber 2 g, Protein 39 g, SaturatedFat 8 g

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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