Provencal Steak and Veggies
Transform dinner into a rustic culinary escape with this Provencal Steak and Veggies recipe, a celebration of bold, Mediterranean flavors and hearty textures. Succulent boneless ribeye steaks are seared to golden perfection, locking in their rich juiciness before being paired with vibrant, herb-kissed vegetables. Roasted baby potatoes, garlicky zucchini, and sweet bursts of cherry tomatoes are infused with Herbes de Provence and a tangy splash of balsamic vinegar, creating a side dish that’s as flavorful as it is colorful. Finished with a sprinkle of fresh parsley, this one-pan masterpiece is easy to prepare and perfect for weeknight dinners or elegant entertaining. Ready in just 45 minutes, it’s a feast for both the palate and the eyes. Serve with a glass of bold red wine and savor a taste of Provence at your table!
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Recipe Information
Ingredients
- 2 pieces boneless ribeye steak
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes
- 2 pieces zucchini, sliced into rounds
- 1 pound baby potatoes, halved
- 2 teaspoons Herbes de Provence seasoning
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the ribeye steaks generously with 1 teaspoon of the kosher salt and 1 teaspoon of black pepper. Set the steaks aside to come to room temperature while you prepare the vegetables.
Preheat your oven to 425°F (220°C).
In a large mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1 teaspoon of Herbes de Provence. Spread the potatoes in a single layer on a parchment-lined baking sheet and roast in the oven for 15 minutes.
While the potatoes are roasting, heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Sear the ribeye steaks for 2-3 minutes on each side until a golden crust forms. Transfer the steaks to a plate and cover loosely with foil to rest.
In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Add the cherry tomatoes, zucchini slices, 1 teaspoon of Herbes de Provence, and a pinch of kosher salt. Stir to combine and cook for 5-7 minutes, until the vegetables are tender but still slightly crisp.
Remove the partially-roasted potatoes from the oven and add them to the skillet with the veggies. Stir in 1 tablespoon of balsamic vinegar and toss everything to coat well. Cook for an additional 3 minutes.
Slice the rested ribeye steaks against the grain into thick strips.
Serve the steak slices over the Provencal-style vegetables and roasted potatoes. Garnish with freshly chopped parsley for added freshness.
Enjoy your Provencal Steak and Veggies with a glass of red wine or your favorite beverage.
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 22.4 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 6069 mg | 129% | |
*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.
