Provencal Steak and Veggies

Transform dinner into a rustic culinary escape with this Provencal Steak and Veggies recipe, a celebration of bold, Mediterranean flavors and hearty textures. Succulent boneless ribeye steaks are seared to golden perfection, locking in their rich juiciness before being paired with vibrant, herb-kissed vegetables. Roasted baby potatoes, garlicky zucchini, and sweet bursts of cherry tomatoes are infused with Herbes de Provence and a tangy splash of balsamic vinegar, creating a side dish that’s as flavorful as it is colorful. Finished with a sprinkle of fresh parsley, this one-pan masterpiece is easy to prepare and perfect for weeknight dinners or elegant entertaining. Ready in just 45 minutes, it’s a feast for both the palate and the eyes. Serve with a glass of bold red wine and savor a taste of Provence at your table!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless ribeye steak
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 4 cloves garlic cloves, minced
• 2 cups cherry tomatoes
• 2 pieces zucchini, sliced into rounds
• 1 pound baby potatoes, halved
• 2 teaspoons Herbes de Provence seasoning
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Season both sides of the ribeye steaks generously with 1 teaspoon of the kosher salt and 1 teaspoon of black pepper. Set the steaks aside to come to room temperature while you prepare the vegetables.

Step 2

Preheat your oven to 425°F (220°C).

Step 3

In a large mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1 teaspoon of Herbes de Provence. Spread the potatoes in a single layer on a parchment-lined baking sheet and roast in the oven for 15 minutes.

Step 4

While the potatoes are roasting, heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Sear the ribeye steaks for 2-3 minutes on each side until a golden crust forms. Transfer the steaks to a plate and cover loosely with foil to rest.

Step 5

In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.

Step 6

Add the cherry tomatoes, zucchini slices, 1 teaspoon of Herbes de Provence, and a pinch of kosher salt. Stir to combine and cook for 5-7 minutes, until the vegetables are tender but still slightly crisp.

Step 7

Remove the partially-roasted potatoes from the oven and add them to the skillet with the veggies. Stir in 1 tablespoon of balsamic vinegar and toss everything to coat well. Cook for an additional 3 minutes.

Step 8

Slice the rested ribeye steaks against the grain into thick strips.

Step 9

Serve the steak slices over the Provencal-style vegetables and roasted potatoes. Garnish with freshly chopped parsley for added freshness.

Step 10

Enjoy your Provencal Steak and Veggies with a glass of red wine or your favorite beverage.

Nutrition Facts

Serving size	(1915.5g)

Amount per serving	% Daily Value*
Calories	2929.2

Total Fat 209.4g	0%
Saturated Fat 73.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 515.5mg	0%
Sodium 1335.5mg	0%
Total Carbohydrate 113.4g	0%
Dietary Fiber 19.4g	0%
Total Sugars 22.4g
Protein 162.0g	0%

Vitamin D 0IU	0%
Calcium 268.3mg	0%
Iron 21.1mg	0%
Potassium 6069.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 21.7%

Carbs: 15.2%