Herbes De Provence Steak Rub Food

HERBS DE PROVENCE

Steps:

• In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

HERBES DE PROVENCE GRILLED FLANK STEAK

Steps:

• Prepare a grill for medium-high heat; brush the grates lightly with oil.
• Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
• Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
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FLANK STEAK WITH PROVENCAL STYLE RUB

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 RIBEYES WITH HERB BUTTER

Steps:

• In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.

FLANK STEAK WITH HERBES DE PROVENCE

Steps:

• Combine the herbes, salt, and pepper in a small bowl. Rub the mixture on the steak.
• Spray large nonstick skillet or ridged grill with non-stick spray an set over med. heat. Place the steak in (on) the skillet and cook until an instant read thermometer reads 145 degrees for medium, about 10 minute each side.
• Transfer the steak to a cutting board, let rest to distribute juices for 5 minute Cut acrss the grain into 12 slices.

HERBS DE PROVENCE

Steps:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.