Provençal Marinated Steak with Olive Tapenade
Savor the rich flavors of southern France with this Provençal-inspired steak dish. Marinated in red wine and garlic, the tender beef steaks are cooked to perfection and topped with a vibrant tapenade made of olives, capers, and tomatoes. This dish is not only easy to prepare but also offers a delightful burst of flavors and textures, perfect for a dinner party or a cozy family meal.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
Boneless beef top loin steaks
4
Red wine
1 cup (for marination)
Garlic cloves
3 (smashed)
Salt
1/2 teaspoon (for seasoning)
Black pepper
1/4 teaspoon (for seasoning)
Garlic powder
1/4 teaspoon (for seasoning)
Olive oil
1 tablespoon (for cooking)
Black olives
1 cup (coarsely chopped)
Pimento stuffed olives
1 cup (coarsely chopped)
Capers in brine
1 tablespoon (with brine)
Tomatoes
1 cup (chopped)
Instructions
1
Step 1: In a large resealable plastic bag, combine the red wine and smashed garlic cloves. Add the boneless beef top loin steaks to the bag, seal, and gently massage to ensure each steak is well-coated with the wine mixture. Refrigerate for at least one hour to allow the flavors to meld.
2
Step 2: Meanwhile, coarsely chop the black olives and pimento-stuffed olives. In a medium-sized bowl, combine the chopped olives, chopped tomatoes, and capers along with their brine. Mix well and season with a pinch of black pepper. Cover and refrigerate until ready to serve.
3
Step 3: Before cooking, remove the steaks from the marinade and pat dry with paper towels. Season each steak generously with salt, pepper, and garlic powder.
4
Step 4: In a large skillet, heat the olive oil over medium heat. Add the seasoned steaks to the skillet and cook for 2-5 minutes on each side, depending on your preferred doneness (rare to medium recommended). Remove the steaks from the skillet and let them rest for a few minutes.
5
Step 5: Arrange the rested steaks on a serving platter. Generously top each steak with the chilled olive tapenade. Serve immediately, and enjoy the delightful Provençal flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of beef used in the Provençal Marinated Steak recipe?
The recipe uses 4 boneless beef top loin steaks.
How long should I marinate the steaks in the red wine and garlic mixture?
The steaks should be refrigerated in the marinade for at least one hour to allow the flavors to meld.
What ingredients are needed for the red wine marinade?
The marinade consists of 1 cup of red wine and 3 smashed garlic cloves.
What components make up the olive tapenade topping?
The tapenade is made from coarsely chopped black olives, pimento-stuffed olives, chopped tomatoes, and capers along with their brine.
How should I prepare the garlic for the marinade?
The 3 garlic cloves should be smashed before being added to the red wine.
What are the recommended seasonings for the steak before cooking?
The steaks should be seasoned generously with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder.
How long do I cook the steaks on each side?
Cook the steaks for 2 to 5 minutes on each side depending on your preferred level of doneness.
What is the suggested level of doneness for this steak recipe?
Rare to medium doneness is recommended for this specific recipe.
What should I do with the steaks after they finish cooking in the skillet?
Remove the steaks from the skillet and let them rest for a few minutes before arranging them on a platter.
Should the olive tapenade be served hot or cold?
The tapenade should be chilled in the refrigerator and served cold as a topping for the hot steaks.
What type of oil is best for pan-searing the steaks?
The recipe calls for 1 tablespoon of olive oil to be heated in a large skillet over medium heat.
How many servings does this Provençal steak recipe provide?
This recipe is designed to serve 4 people.
Is this dish considered difficult to prepare?
No, it is described as an easy recipe that is perfect for a dinner party or a cozy family meal.
How are the olives prepared for the tapenade?
Both the black olives and the pimento-stuffed olives should be coarsely chopped.
Do I include the caper brine in the tapenade mixture?
Yes, include 1 tablespoon of capers along with their brine for added flavor.
What seasoning is added specifically to the olive tapenade?
The tapenade mixture should be seasoned with a pinch of black pepper.
Should I dry the steaks after marinating them?
Yes, you should remove the steaks from the marinade and pat them dry with paper towels before seasoning and cooking.
What tags are associated with this recipe for categorization?
The recipe is tagged with steak, provençal, marinated, olive tapenade, french cuisine, dinner party, easy recipe, and mediterranean.
How many total ingredients are required for this dish?
There are a total of 11 ingredients required to make this dish.
What is the flavor profile of the Provençal Marinated Steak?
It offers rich flavors of southern France with a vibrant burst of textures from the olives, capers, and tomatoes.
Can I use garlic powder for the marinade?
The marinade specifically uses fresh smashed garlic cloves, while garlic powder is used for seasoning the surface of the steak.
How should the tomatoes be prepared for the recipe?
The recipe requires 1 cup of tomatoes that have been chopped.
What is the recommended heat setting for cooking the steaks?
The steaks should be cooked in a large skillet over medium heat.
How do you ensure the steak is well-coated in the marinade?
Combine the ingredients in a large resealable plastic bag and gently massage the steaks to ensure even coating.
Is the tapenade made at the same time the steak marinates?
Yes, while the steak is marinating, you can prepare the tapenade and keep it refrigerated.
What are the two types of olives used in this recipe?
The recipe uses 1 cup of black olives and 1 cup of pimento-stuffed olives.
Does the recipe specify a rest time for the meat?
Yes, the instructions state to let the steaks rest for a few minutes after cooking and before topping with tapenade.
What is the serving suggestion for the finished dish?
Arrange the rested steaks on a serving platter, generously top each with the chilled olive tapenade, and serve immediately.
What kind of wine is recommended for the marination process?
The recipe specifically calls for 1 cup of red wine.
Is there any salt added to the tapenade mixture?
The instructions only mention adding a pinch of black pepper to the tapenade; saltiness is likely provided by the olives and caper brine.