Beef Cubed Steaks Provencale
|Garlic||2 Clove (10 gm), minced|
|Dried basil leaves||1⁄2 Teaspoon, crushed|
|Black pepper||1⁄4 Teaspoon|
|Lean beef cubed steaks||4 Ounce (4 Steaks)|
|Olive oil||1 1⁄2 Teaspoon|
|Zucchini||2 Small, thinly sliced|
|Cherry tomatoes||6 , cut in half|
|Grated parmesan cheese||1 1⁄2 Teaspoon|
Combine garlic, basil and pepper; divide mixture in half.
Press 1/2 of seasoning mixture evenly into both sides of beef cubed steaks; set aside.
Heat oil and remaining seasoning mixture in large nonstick skillet over medium heat.
Add zucchini; cook and stir 3 minutes.
Add tomatoes; continue cooking 1 minute, stirring frequently.
Remove zucchini mixture to platter; sprinkle with cheese and keep warm.
Increase heat to medium-high.
Add 2 steaks to same skillet; cook to desired doneness, 3 to 4 minutes, turning once.
Repeat with remaining 2 steaks.
Season steaks with salt, if desired.