A superb summertime dish consisting of savory pan-broiled steaks served with a colorful combination of sauteed zucchini, cherry tomatoes and a sprinkling of Parmesan.

Beef Steaks Provencale

4 lean beef cubed steaks
2 cloves garlic, minced
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
4 small zucchini, thinly sliced
16 cherry tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt

1. Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of cubed steaks; set aside.
2. Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat. Add tomatoes and zucchini; cook 1 minute. Remove vegetables to warm platter; sprinkle with Parmesan and keep warm.
3. Increase heat to medium-high; pan-broil steaks 3 to 4 minutes, turning once. Season steaks with salt. Serve with reserved vegetables.

Makes 2 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.