Recipes

Steak Provençal

:10 min

:40 min

Serves 4

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 Ontario AAA beef striploin or sirloin steaks, trimmed (about 8 oz each)

1 cup Longo’s Grape Tomatoes, halved

•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.

Steaks can be grilled instead on a greased barbecue preheated to medium.

Per serving: 270 calories