Steak With Vegetables Provencale Recipes

Steps:

• Barbecue, pan-fry, or grill the steaks to desired degree and keep warm. Peel and chop onions, seed and chop red and green peppers, chop eggplant. Heat oil in large frying pan, add onions, peppers, and eggplant. Saute 2 minutes. Add peeled and chopped tomatoes and water. Simmer covered for 10 minutes. Add parsley, salt and pepper.

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.

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.

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.

Steps:

• Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
• Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
• Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
• Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.

Steps:

• Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
• Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
• Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.

Steps:

• Rub tenderloin steaks with 1 tablespoon olive oil; sprinkle with crushed bay leaves. Place steaks in small glass baking dish in single layer; let stand at room temperature at least 1 hour and up to 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring small saucepan of water to boil over medium-high heat. Add olives and return water to boil. Drain olives.
• Scrape most of bay leaves off steaks; sprinkle steaks with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate. Add white wine to skillet and bring to boil, scraping up browned bits. Add tomato puree, whole bay leaf, and drained olives to skillet. Cook until sauce is slightly thickened, stirring frequently, about 5 minutes. Return steaks and any accumulated juices to skillet; turn to coat. Cook steaks until just heated through, turning once, about 2 minutes. Transfer steaks to platter. Discard bay leaf. Spoon sauce and olives over steaks and serve.