Easy Steak Provencale
Transform your dinner routine with this Easy Steak Provençale, a quick yet elegant dish inspired by the vibrant flavors of the French countryside. Juicy ribeye or sirloin steaks are perfectly seared and topped with a rustic medley of garlic-sautéed cherry tomatoes, fresh herbs like thyme and rosemary, and a hint of balsamic vinegar for a tangy finish. Enhanced by the aromatic blend of Herbes de Provence, this recipe effortlessly combines simplicity and sophistication in just 30 minutes. Ideal for date nights or an upscale weeknight dinner, serve this dish alongside crusty bread, roasted potatoes, or a crisp green salad for a restaurant-worthy meal at home. Perfectly seasoned and bursting with Provençal charm, this steak recipe will quickly become a favorite in your repertoire.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Steak (ribeye or sirloin)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 teaspoons Herbes de Provence
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1.5 cups Cherry tomatoes, halved
- 1 tablespoon Balsamic vinegar
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper, freshly ground
Instructions
Pat the steaks dry with paper towels and season both sides generously with salt, black pepper, and 1 teaspoon of Herbes de Provence. Let the steaks sit at room temperature for 10 minutes while you prepare the other ingredients.
In a large skillet or grill pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Place the steaks in the pan and cook for about 3-4 minutes per side for medium-rare (or adjust cooking time according to your desired doneness). Remove the steaks from the pan and rest them on a plate, loosely covered with foil.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the same pan, and sauté the minced garlic for 30 seconds until fragrant. Avoid letting it burn.
Add the cherry tomatoes, fresh thyme, and rosemary to the pan. Cook for 4-5 minutes, stirring occasionally, until the tomatoes are softened and begin to release their juices.
Stir in the balsamic vinegar and the remaining 1 teaspoon of Herbes de Provence. Season with a small pinch of salt and pepper if needed.
Return the steaks to the pan, along with any juices that collected on the plate, allowing them to warm through for about 1 minute.
Serve the steaks hot, topped with the Provencal tomato mixture, and garnish with additional fresh thyme or rosemary if desired. Pair with crusty bread, roasted potatoes, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
