Best 2 Steak With Vegetables Provencale Recipes

Indulge in a delectable culinary journey with our diverse collection of steak with vegetables Provencale recipes. Embark on a tantalizing adventure, exploring the vibrant flavors of Provence, a region renowned for its sun-kissed landscapes and aromatic herbs. Our curated selection encompasses classic Provencal dishes, each a masterpiece of simplicity and elegance. Discover the timeless charm of Steak with Ratatouille, a harmonious union of tender steak, succulent vegetables, and a rich, flavorful sauce. Experience the rustic allure of Steak with Grilled Vegetables, where the smokiness of grilled vegetables complements the robust flavors of the steak. Delight in the vibrant colors and bold tastes of Steak with Provencal Vegetables, a symphony of fresh, seasonal vegetables bathed in a fragrant herb sauce. Whichever recipe you choose, be prepared to embark on a culinary adventure that will transport your taste buds to the sun-drenched fields of Provence.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

Ingredients

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling during the cooking process.
Choose the Right Cut of Steak: For this recipe, a tender cut of steak like flank steak, skirt steak, or hanger steak is recommended. These cuts are flavorful and cook quickly.
Marinate the Steak: Marinating the steak in a flavorful mixture of olive oil, herbs, and spices helps tenderize the meat and infuse it with delicious flavors.
Cook the Steak Properly: To achieve the perfect doneness, use a meat thermometer to monitor the internal temperature of the steak. For medium-rare, cook to an internal temperature of 135°F (57°C).
Rest the Steak: After cooking, let the steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Use Fresh Vegetables: Fresh vegetables not only taste better, but they also retain more nutrients. Choose a variety of colorful vegetables to add flavor, texture, and visual appeal to your dish.
Season Generously: Don't be afraid to season your vegetables and steak liberally. Herbs, spices, salt, and pepper are essential for creating a flavorful dish.
Cook the Vegetables Properly: Vegetables should be cooked until tender-crisp. Overcooking can make them mushy and bland.
Serve Immediately: This dish is best served immediately after cooking. The steak will be at its most tender and juicy, and the vegetables will retain their vibrant colors and flavors.

Conclusion:

This recipe for Steak with Vegetables Provençale is a delightful combination of flavors and textures. The tender steak, flavorful vegetables, and rich sauce come together to create a satisfying and memorable meal. Whether you're cooking for a special occasion or a casual weeknight dinner, this dish is sure to impress. With its vibrant colors and delicious flavors, it's a feast for both the eyes and the taste buds.