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Title: Beef Steaks Provencale
Categories: Beef Entree Tomato
Yield: 2 Servings
| 2 | Lean beef cubed steaks - (4 oz each) | |
| 1 | Garlic clove; minced | |
| 1/2 | ts | Dried basil leaves |
| 1/4 | ts | Pepper |
| 1 | ts | Olive oil |
| 2 | sm | Zucchini; thinly sliced |
| 4 | Cherry tomatoes; halved | |
| 1 | ts | Grated parmesan cheese |
| 1/4 | ts | Salt |
Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of beef cubed steaks; reserve. Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat. Add zucchini; cook and stir 2 to 3 minutes. Add tomatoes and cook 1 minute. Remove vegetables to warm platter; sprinkle with cheese and keep warm. Increase heat to meium-high; panbroil steaks 3 to 4 minutes, turning once. Season steaks with salt. Serve with reserved vegetables. This recipe serves 2.
Recipe Source: EAT LIGHT WITH BEEF II (cookbooklet by mail) - Send a business-size SASE to Beef II, Meat Board Test Kitchens, 444 N. Michigan Ave. , Chicago, IL 60611 As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 11-06-1995 Posted on TNT by bobbi744@sojourn. com
NOTES : This was delicious. Posted to MM-Recipes Digest V4 #6
Recipe by: Meat Board Test Kitchens
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