STEAK PROVENÇAL
RECIPE TYPE
Beef
SERVES
4
Prep time: 10 min
Total time: 40 min
Ingredients
2 tbsp Longo’s Signature Herbs de Provence Mustard |
2 tbsp Longo’s Extra Virgin Olive Oil |
2 tbsp red wine vinegar |
2 cloves garlic, minced |
1/4 tsp each salt and pepper |
1/4 cup packed parsley leaves, divided |
2 tbsp Longo’s Capers, divided |
2 Certified Angus Beef® Striploin or Sirloin Steaks (about 8oz each) |
1 cup Longo’s Grape Tomatoes, halved |
Directions
Blend mustard with olive oil, vinegar, garlic, salt and pepper; measure out and set aside 1 tbsp mustard mixture for tomatoes.
Finely chop 1 tbsp each parsley and capers; stir into remaining marinade. Coat steaks with marinade and let stand at room temperature for 20 minutes (or reserve in refrigerator for up to 1 day).
Roughly tear remaining parsley leaves; add to tomatoes along with remaining capers and reserved mustard mixture. Toss gently to combine.
Preheat a well-seasoned cast iron skillet over medium heat. Add steaks and cook for 5 to 6 minutes per side or until cooked to preferred doneness. Rest steaks for 5 minutes before slicing and topping with tomato salad.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 31g | Fibre 1g |
Fat 14g | Sugar 2g |
Carbs 3g | Sodium 350mg |
