Sundays With Ina

On Sundays we try to eat early around 4, but today I was out running errands and by the time I got home and was able to start prepping dinner was around 4:30, so I was a little behind in things. Thankfully, I had already decided to make this French Bistro Steak with Provençal Butter and String Beans and it took less than 30 minutes. The original recipe calls for Hanger Steak but my market was out so I had to use Strip Steak. I am sure it’s much better with Hanger Steak but everyone managed to love it just as much. The green beans were amazing and thankfully we have left overs for tomorrow.



French Bistro Steak with Provençal Butter
  • 1 large garlic clove, minced
  • 4 anchovy fillets, drained and chopped
  • 1 tablespoons capers, drained
  • 2 tablespoons minced fresh chives
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoons grated lemon zest
  • ½ teaspoon freshly ground black pepper
  • 6 tablespoons (3/4 stick) unsalted butter at room temperature
  • 4 hanger steaks, 8 to 10 ounces each
  • 4 tablespoons good olive oil
  • 4 teaspoons herbes de Provence
  • Kosher salt and coarsely cracked black pepper
  1. For the Provençal butter, place the garlic, anchovies, capers, chives, thyme, lemon zest, and pepper in a food processor and pulse the machine a few times to combine. Add the butter and process briefly to combine ingredients. Place the butter mixture on a piece of parchment paper or wax paper and roll it into a log 1½ inches in diameter and 5 inches long, twisting the ends. Store the butter in the refrigerator.
  2. Heat a gas or charcoal grill.
  3. Place the hanger steaks on a platter and drizzle each one with 1 tablespoon of olive oil. Sprinkle each steak with 1 teaspoon of the herbes de Provence and season generously with salt and pepper.
  4. Set aside at room temperature for 10 to 15 minutes, When the grill is hot, grill the steaks for 4 to 5 minutes on each side, turning once, for medium-rare. Place the steaks on a platter, cover tightly with aluminum foil, and allow to rest for 15 minutes. Slices the steaks crosswise diagonally and serve hot with one or two slices of Provençal butter on top.
String Beans With Shallots
  • 1 pound French string beans (haricots verts), ends removed
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • 3 large shallots, large-diced
  • ½ teaspoon freshly ground black pepper
  1. Blanch the string beans in a large pot of boiling salted water for 1½ minutes only. Drain immediately and immerse in a bowl of ice water.
  2. Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with ½ teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
  3. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.
You can see last week’s Sundays With Ina here which included tomato soup and Croque Monsieur.

French Bistro Steaks from Barefoot Contessa Back To Basics

String Beans With Shallots from Barefoot Contessa Family Style