Beef Steak Provencale Food

BEEF STEW PROVENCAL

Steps:

• In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.

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.

BEEF DAUBE PROVENçAL

Steps:

• To marinate the beef, place the meat cubes in a large nonreactive bowl. Add the wine, carrot, celery, and onion. Cover and refrigerate for at least 2 hours or up to overnight.
• Preheat the oven to 350°F. Line a rimmed baking sheet with paper towels. Remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving both the vegetables and the liquid separately.
• To cook the beef, heat a large, heavy Dutch oven over medium-high heat. Add 2 Tbs. of the oil and heat until shimmering. Season the beef with salt and pepper. Working in two or three batches without crowding, sear the beef until nicely browned on all sides, about 5 minutes. Remove and discard the paper towels; transfer the beef to the prepared baking sheet when done. (In this case, it's okay to use the same baking sheet for the raw and cooked beef because the meat will be cooked further.) Return the beef to the Dutch oven.
• Tie the vegetables from the marinade in cheesecloth with cotton twine. (This makes it easier to purée the sauce later.) Add the bundle of vegetables, bouquet garni, olives, orange zest, anchovy paste, garlic, and reserved marinade to the pan. Bring to a boil over high heat. Cover and transfer to the oven. Cook until the meat is tender, 3 to 3-1/2 hours.
• Remove the bouquet garni from the Dutch oven and discard. Transfer the beef and olives with a slotted spoon to a bowl. Open the bundle of vegetables and add to the sauce. In the Dutch oven, using an immersion blender, purée the sauce and vegetables until smooth. Or, once the beef and olives are removed, ladle the sauce and vegetables into a blender a little at a time and purée until smooth. Cook the puréed sauce over medium-high heat until it coats the back of a spoon; if needed, thin with beef stock to achieve this consistency. Taste and adjust for seasoning with salt and pepper. Return the beef and olives to the sauce and turn to coat. Taste and adjust for seasoning with salt and pepper. Serve immediately.

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.

HANGER STEAK PROVENCAL

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.

BEEF PROVENCALE

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.

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.

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.