17 September 2006

Steak Provencal with Roasted Potatoes

When I was growing up, Saturday night was steak night. Wisconsin was filled with steakhouses, many located on the outskirts of town, some in old farmhouses, others in former roadhouses. The classic meal was a thick, juicy steak with baked potato and sour cream, preceded by an iceberg-lettuce salad and maybe a cheese tray.

My father was well-known in this corner of the world for his steaks. He just knew how to do them. They were brown on the outside, pink on the inside, tender and flavorful. Growing up, I preferred chicken or fish: There was just too much steak around!

During college, I ate little meat, preferring to explore vegan fare. Then I married a man who is a steak lover.

I began to take pride in my own steaks. My standard way of preparing them was with a garlic-and-herb rub. But recently I discovered a recipe for Steak Provençal that I really love. It pairs well with roasted potatoes from Patricia Wells, Wisconsin native and fellow UW-Madison journalism alum.

Steak Provençal for Two

Marinade


  • 1 large yellow onion, finely diced
  • 4 small green onions, sliced
  • 1-2 cloves garlic, crushed
  • 1 cup dry red wine
  • 1 Tablespoon lemon juice
  • 1 teaspoons lemon zest
  • Dash herbes de Provence
  • Freshly ground pepper
  • Sea salt


Marinate your favorite cuts of meat for 2-4 hours in the refrigerator. If the price is right, I prefer filet mignon. But select tenderloin is fine.

Remove from marinade. Broil until fully cooked, turned steaks frequently to ensure they lie flat and are fully cooked. When finished, add ground pepper and add a dash of sea salt.

Roasted Potatoes


  • 1 dozen small new potatoes
  • Olive oil
  • Sea salt


Preheat oven to 425. Wash but do not peel the potatoes. Cut them in half and coat with olive oil. Place flat side down in a greased pan and roast in the oven for about 40 minutes, until the potatoes have turned a golden brown. Sprinkle with sea salt.

I usually serve this meal with a tomato salad and roasted or sautéed peppers and a not-too-tannic red wine.

9 comments:

Ivonne said...

Wow!

Look at those potatoes!

Look at that steak!

Look at this blog!

Mimi, thank you so much for stopping by Cream Puffs in Venice and introducing yourself. I love your site and will be visiting often!

Vive La France!

Mimi said...

Thanks, Ivonne!

I like you blog and will add it to my list. Such fun to see what everyone else is eating and doing and thinking.

Lisa said...

Oh, doesn't that all look scrumptious. I also married a steak lover, by the way. They're all over the place. :) But I love it too. What a great meal.

christine said...

I'm the steak lover in my house, my husband being a more beans and rice kinda guy, which suits him. This steak looks wonderful. I used to roast potatoes much the way you've done here Mimi. But now, with trying to low carb as much as possible, I have to leave them out of my repertoire. Such a bummer. Your photos are great and make me want to broil a steak this minute!

Mimi said...

We are trying the lower carb thing, too — note I said lower — but it is tough going, since my husband is a meat-and-potatoes man. I generally only use 5-6 potatoes at a time now, so there are fewer for me, and I always serve this with tomatoes, hoping that will mitigate the high-carb effects. It's a struggle!

Jann said...

This is a terrific dish for the man of the house.........oh, the poatoes look perfect! I still have a problem "not" passing on the potatoes....Happy cooking!

Glenna said...

Oh God, I'm coming to your house for dinner!

curtis said...

This recipe looks awsome. My whole family loves steaks but my steaks have gotten so boring lately. This will help me spice things up. Good post and awsome blog!

Mimi said...

Thank you!