Home from Away!

I have just returned from another magnificent visit to Provence, France (stay tuned for my travel blog coming soon!). I remembered when I arrived that one of my favorite things about being in Provence is the smell; fresh herbs like rosemary, lavender, and thyme, growing wild on every bush. It inspired me to come home and make this flavorful grilled steak recipe from my cookbook. It’s similar to a steak au poivre perked up with a Provencal influence.

It’s easy to make and wonderfully satisfying to eat! And leftover steak (which is doubtful!) makes a great sandwich or salad the next day.

In a field of lavender, Provence

Grilled Steaks with Peppery Lemon-Herb Marinade

Serves 6-8

4 boneless sirloin or rib eye steaks (about 1 1/2 inches thick)
1/2 cup plus 3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons rosemary, finely chopped
2 tablespoons thyme, finely chopped
6 teaspoons whole black peppercorns
1 tablespoon lemon zest

Lay the steaks in a large, shallow dish just large enough to hold them comfortably. Pour 1/2 cup of the lemon juice over them. In a food processor, combine the remaining 3 tablespoons lemon juice, olive oil, herbs, peppercorns, lemon zest, and 1 teaspoon salt, and process until a paste forms (bits of peppercorn should remain visible). Spread the paste over the steaks, cover them, and marinate for 2 hours or up to 12 hours. (If you marinate for longer than 2 hours, put steaks in the fridge). Return steaks to room temperature before grilling.

Prepare a grill or grill pan over medium-high heat. Remove steaks from marinade and grill, turning once, about 12 minutes total, or until done to your liking.

Transfer steaks to a cutting board and let rest for 10 minutes. Slice against the grain into thin slices. Season lightly with salt. Serve warm.

Hope you all have a wonderful and delicious end to Summer, and join me in welcoming Fall with open arms..

Flavorfully Yours,