Best Herb Rubbed Steaks With Olives Provencal Recipes

Hanger Steak Provencal image

Provided by Food Network Kitchen

Time 36m

Number Of Ingredients 4

1 tablespoon herbes de Provence
Coarse sea salt or gray salt
2 tablespoons olive oil
2 (1-pound) hanger steaks

Steps:

1. Set up a grill for both direct and indirect heat.
2. Mix together the herbes de Provence, large pinch salt, and olive oil; rub onto the steaks. Place the steaks on the hot grill over high heat until marked, about 2 minutes per side. Transfer to indirect heat, cover, and cook 12 minutes more for medium-rare.
3. Let rest 10 minutes. Slice, cutting across the grain. Sprinkle with salt and serve.

Flank Steak with Provencal Style Rub image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 (5-ounce) servings

Number Of Ingredients 9

10 to 12 anchovies
8 cloves garlic
4 teaspoons Dijon mustard
2 teaspoons dried herbes de Provence
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 flank steak, about 2 pounds
Lemon wedges

Steps:

Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.