last night i whipped up this snazzy meal for the fam as part our our weekly round-up. i was pursuing through the bible (aka cooking light) and found this french delight that called for herbes de provence, which is a fancy name for a mixture of herbs that are predominantly used in southern france. the mixture can vary based on brand, but normally includes basil, fennel seed, lavender, marjoram, rosemary, sage, savory and thyme and its just delicious. i tweaked cooking light's recipe a little bit and paired it with lemon sugar snap peas and garlic roasted potatoes.ingredients:
2 large ribeye steaks
2 tablespoons dried herbes de Provence
2 tablespoons Dijon mustard
2 teaspoons of garlic powder
2 teaspoons grated lemon rind
2 teaspoons lemon juice
1 package frozen sugar snap peas
8 small red potatoes, cubed
evoo
s&p
directions:
preheat oven to 400 degrees. place potatoes on cookie sheet and drizzle with evoo, garlic powder and s&p. cook for 30-35 minutes until crispy on outside and soft in the middle.
preheat grill pan and spray with non-stick cooking spray. combine herbes de provence, mustard, and s&p in a small bowl. rub meat evenly with herb mixture, but only on one side. place steak on grill, seasoned side down and cook for 5-7 minutes. season other side with s&p, flip and cook for another 5 to 7 minutes.
meanwhile, cook sugar snap peas according to directions on package. when done, season with lemon rind, lemon juice, evoo and s&p.
this meal was a perfect weeknight staple that i plan to keep in my repertoire. it was simple, quick, elegant and full of flavor! apprécier!
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