Beef Steak Provencale Recipes

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 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.

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

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.

PRESSURE COOKER BEEF DAUBE PROVENCAL

Steps:

• Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches., Add carrots, onions and garlic to pressure cooker; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme. Freeze option: Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

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.