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
- Combine garlic, basil
and pepper; divide mixture in half. Press half of seasoning mixture
evenly into both sides of cubed steaks; set aside.
- 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.
- 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.
