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Steak Provençal

Stefania Lamacchia
by Stefania Lamacchia on May 4, 2019 12:00:00 PM

Do you have a hankering for some tender succulent meat? Well, a little Steak Provençal never hurt anybody. Infused with French flavours from our Signature Herbs de Provence Mustard and topped with a fragrant tomato vinaigrette, this recipe will grace your summer barbecues and make you the talk of the town. So fire up the grill, sharpen your knives and give this recipe a try. We look forward to your feedback in the comments below.  Prep: 10 min  Marinate: 20 min Cook: 10 min  Serves: 4 Steak-Provencal_1200x800

  • 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.

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

Flank Variation: Substitute flank steak for the strip loin.

Per serving: 270 calories; 31 g protein; 14 g fat; 3 g carbohydrate; 1 g fibre; 2 g sugars; 350 mg sodium. 

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Stefania Lamacchia
Written by Stefania Lamacchia

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