Provencal Steak and Veggies

Nutriscore Rating: 77/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 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

10 steps

1. 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.

2. Preheat your oven to 425°F (220°C).

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. Slice the rested ribeye steaks against the grain into thick strips.

9. Serve the steak slices over the Provencal-style vegetables and roasted potatoes. Garnish with freshly chopped parsley for added freshness.

10. Enjoy your Provencal Steak and Veggies with a glass of red wine or your favorite beverage.

Nutrition Facts

1 serving (421.7g)

Calories		420
% Daily Value*
Total Fat		25.7 g	33%
	Saturated Fat	7.6 g	38%
	Polyunsaturated Fat	0.0 g
Cholesterol		45 mg	15%
Sodium		281 mg	12%
Total Carbohydrate		28.7 g	10%
	Dietary Fiber	5.1 g	18%
	Total Sugars	5.9 g
Protein		19.8 g	40%
Vitamin D		0.0 mcg	0%
Calcium		61 mg	5%
Iron		3.4 mg	19%
Potassium		1176 mg	25%

*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.

Source of Calories

Fat: 927 cal (54.4%%)

Protein: 314 cal (18.5%%)

Carbs: 460 cal (27.1%%)