HANGER STEAK PROVENCAL
Steak and cabernet are a classic for good reason. Here, we've marinated the steak in Provencal spices to parallel the herb notes in the wine; finishing it with a sprinkle of gray salt sharpens the meaty flavors and pulls out some of the cab's ripe red fruit notes.
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Number Of Ingredients 4
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.
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 VEGETABLE GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
- Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
- Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
- Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
STEAK AND VEGETABLES
Soy sauce flavors this colorful combination of garden-fresh veggies and tender strips of sirloin from Melanie Bowman of Midland, Texas. Served over rice, it's hearty meal-in-one.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. , In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes or until no longer pink. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice.
Nutrition Facts : Calories 469 calories, Fat 15g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 678mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
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.
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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