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
SIRLOIN STEAK WITH MUSHROOMS
Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!
Provided by brandon
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Season steak with salt and pepper on both sides.
- Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
- Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g
SIRLOIN STEAK PROVENçAL WITH ROASTED ASPARAGUS, POTATOES & GARLIC AIOLI
Does your local steakhouse season their steaks with herbs de Provence? Non? Quelle missed opportunity! We sizzle this magical blend of southern French aromatics in a pool of butter to baste juicy sirloin steaks. Can you already taste the rosemary and tarragon? Maybe a soupçon of lavender? We stepped up the sides, too: a rich pan sauce for the steak, roasted asparagus and potato wedges, and roasted garlic aioli for dipping. It all adds up to a gourmet meal that is 100 percent magnifique.
Provided by HelloFresh
Categories main course
Time 45m
Number Of Ingredients 13
Steps:
- • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. • Pat steak* dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.
- • Toss potatoes on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, spread out across entire sheet.) Peel garlic and place in the center of a small piece of foil. Drizzle with olive oil; season with salt and pepper. Cinch into a packet and place on same sheet. • Roast on top rack until everything is browned and tender, 28-30 minutes (you'll add more to the sheet after 18 minutes).
- • Once potatoes have roasted 18 minutes, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second sheet; roast on middle rack.) • Roast until asparagus is tender and lightly browned, 10-12 minutes more. • Meanwhile, trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince onion until you have 2 TBSP (4 TBSP for 4).
- • Pat steak dry with paper towels again. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until browned on one side, 3-6 minutes. Flip and lower heat to medium. • Add 1 tsp Herbes de Provence (we sent more) and 2 TBSP butter to pan (2 tsp Herbes de Provence and 4 TBSP butter for 4 servings). Carefully tilt pan toward you. Using a spoon, continually baste steak with butter until it reaches desired doneness, 6-9 minutes more. • Transfer steak to a cutting board to rest at least 5 minutes (leave butter in pan)
- • Heat pan used for steak over medium- high heat; add minced onion and cook, stirring, until softened, 3-4 minutes. • Add scallion whites; cook until softened, 1-2 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 2-3 minutes. Turn off heat.
- • Carefully transfer roasted garlic to a cutting board; mash with a fork. In a small bowl, combine mayonnaise with as much garlic as you like. Season with salt and pepper. • Slice steak against the grain. • Divide steak, potatoes, and asparagus between plates. Stir any resting juices from steak into pan sauce. Spoon sauce over steak; garnish with scallion greens. Serve with garlic aioli on the side.
Nutrition Facts : Calories 700 kcal, Fat 43 g, SaturatedFat 16 g, Carbohydrate 35 g, Sugar 5 g, Protein 44 g, Fiber 6 g, Cholesterol 165 mg, Sodium 630 mg
BEEF SIRLOIN STEAK PROVENçALE
Provided by Metro
Time 30m
Yield 4
Number Of Ingredients 7
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
Make and share this Beef Steak Provencale recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251.9, Fat 6.8, SaturatedFat 1.9, Cholesterol 62.4, Sodium 391.2, Carbohydrate 12.3, Fiber 2.8, Sugar 4.7, Protein 27.3
BEEF SIRLOIN STEAKS WITH FRESH HERBS (COTES DE BOEUF AUX HERBES)
The top sirloin or rib-eye steak is a great luxury in France and, like the leg of lamb, is often featured at wedding banquets and other festive occasions. From the cookbook "Savoring Provence" and posted for ZWT5.
Provided by kitty.rock
Categories Steak
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown.
- Add the steaks and sear well, about 1 minute.
- Turn, sprinkle with sea salt, and brown on the second side for 1 minute more.
- Turn again, reduce the heat slightly, and cook, turning once, for about 6 minutes on each side for rare, or until done to your liking.
- Transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving.
- Meanwhile, make the sauce: In a saucepan over medium heat, melt 2 tablespoons of the butter.
- Add the shallots and saute until softened but not colored, about 30 seconds.
- Add the stock, bring to a boil and cook until reduced by half.
- Remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs.
- Stir in any juice that has collected on the platter holding the beef.
- Season with salt and pepper; pour into a warmed bowl.
- Transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table.
- Cut along the bone to free the meat then carve in slices diagonally across the grain. Pass the sauce at the table.
SLOW-COOKER PROVENCAL BEEF STEW
Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France).
Provided by JackieOhNo
Categories Stew
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot.
- Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker.
- Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
- Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.
Nutrition Facts : Calories 388.9, Fat 24.1, SaturatedFat 9.3, Cholesterol 78.2, Sodium 727.7, Carbohydrate 18.2, Fiber 3.6, Sugar 7.6, Protein 23.6
EASY STEAK PROVENCALE
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
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.
More about "sirloin steak provencale food"
RIB STEAK PROVENçAL | RICARDO
From ricardocuisine.com
10 EASY SIRLOIN STEAK RECIPES | REAL SIMPLE
From realsimple.com
SIRLOIN STEAK PROVENçAL – SABATINO TRUFFLES
From sabatinotruffles.com
SIRLOIN STEAK - WIKIPEDIA
From en.wikipedia.org
STEAK PROVENçAL WITH TRUFFLE CREAM RECIPE - HELLOFRESH
From hellofresh.com
PAN SEARED SIRLOIN STEAK DINNER FOR TWO - LIFE TASTES …
From ourlifetastesgood.com
PROVENCALE TOP SIRLOIN STEAKS WITH TOMATOES AND OLIVES
From omahasteaks.com
Calories 930Saturated Fat 17gCholesterol 200mgTotal Fat 47g
SIRLOIN STEAK PROVENçAL WITH TRUFFLE CREAM, ROASTED CARROTS, AND …
From sabatinotartufi.com
EASY SIRLOIN STEAK RECIPES & MEAL IDEAS | HELLOFRESH
From hellofresh.com
SIRLOIN STEAK RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
RECIPES FOR SIRLOIN STEAK PROVENCALE WITH GROCERY LISTS AND …
From saymmm.com
HOW TO COOK SIRLOIN IN THE OVEN | STEAK UNIVERSITY
From mychicagosteak.com
SIRLOIN STEAK PROVENÇAL WITH TRUFFLE CREAM
From trufflezest.com
PERFECT MEDIUM RARE SIRLOIN STEAK RECIPE | ALTON BROWN
From altonbrown.com
HOW TO COOK SIRLOIN STEAK TO PERFECTION - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEEF DAUBE RECIPE (PROVENçAL STEW) - KITCHN
From thekitchn.com
SIRLOIN STEAK PROVENçAL RECIPE | HELLOFRESH | RECIPE | HELLO FRESH ...
From pinterest.com
PAN-SEARED SIRLOIN STEAK - A FAMILY FEAST®
From afamilyfeast.com
STEAK PROVENCAL - KETO MEALS AND RECIPES
From ketomealsandrecipes.com
10 BEST SIRLOIN STEAK ENTREES RECIPES | YUMMLY
From yummly.com
MY RECIPES. COM: PROVENCAL PORK TENDERLOIN
From firehousesteaklemonade.com
HOW TO COOK PETITE SIRLOIN STEAK (SUPER TENDER WAY)
From carnivorestyle.com
SEARED PROVENçAL STEAK RECIPE | HELLOFRESH
From hellofresh.com
TENDER SIRLOIN STEAK RECIPE - MASHED
From mashed.com
THE BEST EASY SIRLOIN STEAK MARINADE RECIPE - WHITNEYBOND.COM
From whitneybond.com
RECIPES FOR SIRLOIN STEAK PROVENCALE WITH GROCERY LISTS AND …
From saymmm.com
RECIPES FOR SIRLOIN STEAK PROVENCALE WITH GROCERY LISTS AND …
From saymmm.com
SIRLOIN STEAK PROVENCALE - GLUTEN FREE RECIPES
From fooddiez.com
SIRLOIN STEAK RECIPES | ALLRECIPES
From allrecipes.com
RECIPES FOR SIRLOIN STEAK PROVENCALE WITH GROCERY LISTS AND …
From saymmm.com
HOW TO COOK SIRLOIN STEAK | STEAK UNIVERSITY
From mychicagosteak.com
HOW TO COOK TOP SIRLOIN STEAK IN THE OVEN - WHOLESOME YUM
From wholesomeyum.com
SIRLOIN BEEF TIP RECIPES THAT A BEEF LOVER CAN'S RESIST
From therustyspoon.com
SIRLOIN TIP STEAK - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
10 BEST SIRLOIN STEAK RECIPES | YUMMLY
From yummly.com
THE ULTIMATE GUIDE TO TOP SIRLOIN STEAK - JUST COOK
From justcook.butcherbox.com
TOP SIRLOIN STEAK: WHAT IT IS AND HOW TO COOK IT - BARBEQUE REVIEW
From barbequereview.com
SIRLOIN STEAK PROVENçAL RECIPE | HELLOFRESH | RECIPE | HELLO FRESH ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love