SIRLOIN STEAK PROVENCALE
An hour-long soak in a marinade made with A.1. Original Sauce, green onions and fresh herbs gives this grilled sirloin steak its superb flavor.
Provided by My Food and Family
Categories Recipes
Time 1h24m
Yield Makes 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g
PROVENCAL STEAK AND VEGGIES
Make and share this Provencal Steak and Veggies recipe from Food.com.
Provided by yooper
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over high heat.
- Add steak, onion, and garlic.
- Saute 5 minutes, or until meat is browned, stirring frequently.
- Add yellow squash and saute 3 to 4 minutes, stirring frequently.
- Add beans, tomatoes, and black pepper, mix well.
- Cook 3 to 4 minutes, or until heated through.
- Just beore serving, stir in spinach and cook 2 to 3 minutes, or until spinach wilts.
- Sprinkle with Paresan cheese and serve.
Nutrition Facts : Calories 459.7, Fat 23, SaturatedFat 8.2, Cholesterol 77.1, Sodium 331.7, Carbohydrate 33.1, Fiber 9.7, Sugar 7.6, Protein 32.4
BEEF PROVENCALE
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
SAUTEED VEGGIES FOR STEAK
This came from Rachael Ray and her instructions are a little confusing but it is worth it - it tastes great! Can be served not only on steak but with chicken and potatoes, to mention a few.
Provided by Manami
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium high heat.
- Add extra-virgin olive oil, 2 turns of the pan in a slow stream.
- Add sliced mushrooms and let them brown.
- While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them out. Cut peppers in quarters lengthwise, then slice across.
- Cut onion in half and peel it. Cut off ends and cut the half onion in half lengthwise, then slice across.
- Add peppers and mushrooms and season with salt and pepper. Cook for another 3-5 minutes, stirring often, until all veggies are just tender but still have a little crunch left to them and lots of bright color.
- Remove veggies from the heat and add 2 Tablespoons of cilantro-lime butter.
- Toss veggies to melt the 2 Tablespoons of butter and then serve.
- Butter:.
- Cut butter into chunks. Place butter in bowl. Place bowl in microwave and cook on high for 15 seconds.
- Stir in cilantro and lime zest and juice into the butter using a rubber spatula.
- Transfer the butter onto a large strip of plastic warp.
- Gather the ends of plastic wrap in 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape.
- Twist up the extra wrap on the ends and place the compound butter log into the freezer to amke the butter cold enough to slice again.
Nutrition Facts : Calories 522.3, Fat 53.4, SaturatedFat 30.2, Cholesterol 122, Sodium 335.3, Carbohydrate 11.2, Fiber 2.5, Sugar 4.1, Protein 5
VEGETABLES PROVENCALE
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
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.
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- Bouillabaisse. King of regional dishes, bouillabaisse is the signature dish of Marseille. For locals, its appeal lies as much in the flavour as in the ceremonial of serving and eating it: first the broth, then the fish flesh, and copious quantities of croutons and rouille (a spicy, saffron garnish) throughout.
- Pastis. No single drink says Provence-Côte d’Azur more than Pastis, an aniseed-flavoured liqueur. Invented in Marseille in 1932 by industrialist Paul Ricard, it is amber-coloured in the bottle but turns milky-white when water is added.
- Daube. Traditionally a poor man’s dish, this Provençal beef stew remains a favourite on southern tables, especially in winter. Beef is slowly braised in red wine, vegetables, garlic and herbs and served with polenta or gnocchi.
- Tapenade. No apéritif in Provence-Côte d’Azur is complete without tapenade, an olive dip made of black olives, capers, anchovies, garlic and olive oil and served with croutons.
- Nougat. Dentists would probably ban the stuff if they could but generations of Provençaux have revelled in the wonderful chewiness of white nougat (a confectionary made with sugar/honey, roasted almonds and egg whites) and the incomparable crunch of nougatine (also called nougat noir, which doesn’t contain eggs).
- Omelette aux truffes. The area around Carpentras in Provence is famed for its ‘black diamonds’ (truffles), in season from November to March. The fungi is used in numerous guises – infused in olive oil, shaved on pasta dishes or salads – but it is eggs that best complement its pungent aroma.
- Ratatouille. Perhaps Provence’s most famous culinary export (it even lent its name to a Walt Disney film), ratatouille is a vegetable casserole consisting of tomatoes, onions, courgettes, aubergines, peppers, garlic and herbs.
- Aïoli. In its basic form, aïoli is nothing more than a kind of garlic mayonnaise (the original recipe doesn’t include eggs). So far so ordinary you might argue, except when it becomes the centre piece of a dish: Aïoli provençal complet (or aïoli garni) is a mound of veggies, potatoes and shellfish, all of which are eaten dunked in aïoli.
- Tarte Tropézienne. Few sweets have as glamorous a history as St Tropez’s signature cake, a sandwich cake consisting of a round, flat-topped sugar-coated brioche filled with an unctuous, orange-flower flavoured cream.
- Fromage de chèvre. Goat’s cheese happens to be one of those wonderful products that tastes as good on its own as it does in a dish (quiches, tarts, salads).
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