HERB-RUBBED STEAKS WITH OLIVES PROVENCAL
Categories Beef Herb Olive Marinate Sauté Low Carb Dinner Steak White Wine Fall Healthy Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
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.
HERBES DE PROVENCE GRILLED FLANK STEAK
Herbes de Provence is an easy way to dress-up flank steak.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Prepare a grill for medium-high heat; brush the grates lightly with oil.
- Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
- Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
- Copyright 2016 Television Food Network, G.P. All rights reserved
FLANK STEAK WITH PROVENCAL STYLE RUB
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 (5-ounce) servings
Number Of Ingredients 9
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.
PROVENCAL SPICE RUB
This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for 6 hours. Place the chicken on the grill, skin side down. Cook over hot coals until the skin is charred, about 5 minutes. Turn the chicken and cover the grill. Continue cooking slowly until the meat is opaque at the bone, about 20 to 25 minutes. For duck breast, marinate two 10-to-12-ounce breasts in the refrigerator for 6 hours. Grill, skin side down, until charred, about 5 minutes. Turn the breasts and continue grilling until medium-rare, about 3 to 5 additional minutes.
Provided by Molly O'Neill
Categories condiments
Time 5m
Yield One cup
Number Of Ingredients 13
Steps:
- Grind all dried spices and herbs together in a spice mill or coffee grinder until finely ground. Place the spice powder in a large glass or ceramic bowl. Add the onion, garlic, mint, orange rind, olive oil and red wine. Mix well. Refrigerate in an airtight container for up to 2 days.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 1 gram, TransFat 0 grams
HERB RUBBED STEAK WITH PEPPER & ARUGULA RELISH
So tasty!!! I love my steak done like this for a change, There is nothing like a BBQ'd steak to begin with and this with all the trimmings, is just so delish....
Provided by Chef mariajane
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat barbecue to medium high. Rub the steaks with the herb paste and set aside. Set the red pepper, onion and garlic on a double layer of foil. Drizzle with 1 tablespoons of the olive oil and balsamic vinegar and sprinkle with 1/8 teaspoons each of salt and pepper. Seal foil tightly into a packet. Set on the grill and cook with the lid closed 8-10 minutes.
- Drizzle the steaks with the remaining olive oil. Grill for 2-3 minutes per side for medium (160F on an instant read thermometer). Season sreaks with remaining salt and pepper. Let rest 5-10 minutes.
- Meanwhile, mix the chopped arugula into the red pepper, and onion mixture to make a warm relish, seasoning to taste. Thinly slice the steak and serve topped with the relish.
- NO BBQ? In a roasting pan, combine the red pepper, onion, and garlic with 1 tablespoons olive oil, the vinegar and 1/8 teaspoons salt and pepper, Set the pan in the top third of the oven and broil for 10-12 minutes or until vegetables are caramelized, stirring occasionally. On the stovetop, sear oiled steaks in an ovenproof skillet over medium-high heat 1 minute on each side. Transfer the skillet to the oven and broil for 2-3 minutes per side for medium.
Nutrition Facts : Calories 288.5, Fat 13.5, SaturatedFat 3.5, Cholesterol 89.6, Sodium 218.8, Carbohydrate 5.7, Fiber 1.2, Sugar 3.1, Protein 34.1
HERBS DE PROVENCE INFUSED OLIVE OIL
Bring the age-old Herbs de Provence spice blend into your cooking! This is a simple way to make a brilliant infused olive oil. This is the perfect additive to savory pork, poultry, and fish recipes. This is one of the secrets to my kitchen, and my neighbors ask me when I will make them another bottle. Pour this oil into a container, and add salt and pepper for the best dipping oil ever!
Provided by Our Kitchen To Yours
Categories European
Time 1h1m
Yield 1 bottle, 30 serving(s)
Number Of Ingredients 2
Steps:
- Pick a container that you would like to use for your infused olive oil. Most people will typically choose a 16 oz Olive Oil Bottle.
- Pour olive oil in the container 80% full. (The herbs will take up room in the finished product).
- Pour the Olive Oil into pot on the stove.
- Add 1/2 Cup of Herbs de Provence.
- Gently stir & bring the oil to a slight simmer, and turn off heat. (Make sure you do not mess up this step! Deep fried herbs are terrible in this oil, and turn golden! You want to keep your herbs de provence green!).
- Let the oil cool for 30 minutes.
- Repeat bringing the oil and herbs to a slight simmer, and then turn off the heat.
- Allow oil to cool to room temperature. (This could break your olive oil bottle if you don't allow this to cool).
- Use a colander to put your oil and herbs into your container. Use a fork to squeeze the infused oil from the herbs.
- The oil should be herb green colored, but should never form clouds. If you see clouds within the first week, re-simmer the oil ASAP. The only way to keep the oil from becoming rancid later is to remove as much moisture as possible.
Nutrition Facts :
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