Beef Sirloin Steak Provençale Recipes

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.

MARINATED SIRLOIN STEAK

Steps:

• Place steak in a shallow dish. Combine the remaining ingredients; pour over the meat. Turn to coat; cover and refrigerate overnight. , Remove meat; discard marinade. Grill, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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 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.