Provenal Shell Steaks

Provenal Shell Steaks
Servings: 4 Prep 15 mins Roast 450°F 25 mins Grill 4 mins to 6 mins


  • 1/4 cup extra-virgin olive oil
  • Juice and zest from 1 lemon
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh thyme
  • 3 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 1/2 pounds small red potatoes, halved
  • 4 shell steaks (8 ounces each), with bone
Tomato Relish:
  • 3/4 pound plum tomatoes, chopped
  • 1/4 cup pitted kalamata olives, chopped
  • 1/4 cup sliced fresh basil

Make It

1. Heat oven to 450 degrees F. In a small bowl, whisk together olive oil, lemon juice and zest, rosemary, thyme, garlic, pepper and 1/2 teaspoon of the salt. Place potatoes in a roasting pan and toss with a third of the oil-herb mixture. Roast at 450 degrees F for 25 minutes.

2. Meanwhile, place steaks and remaining oil-herb mixture in a large resealable plastic food storage bag and marinate at room temperature for 15 minutes.

Tomato Relish:

3. In a medium-size bowl, combine tomatoes, olives, basil and remaining salt. Set aside until ready to serve.

4. Heat grill pan. Grill steaks for 2 to 3 minutes per side for medium rare. Allow to rest for a few minutes.

5. Serve steaks with potatoes and Tomato Relish. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 536, Fat, total (g): 26, chol. (mg): 97, sat. fat (g): 6, carb. (g): 35, fiber (g): 4, pro. (g): 41, sodium (mg): 727, Percent Daily Values are based on a 2,000 calorie diet.