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Beef Cubed Steaks Provencale Recipe
|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|
Serving size: Complete recipe
Calories 325 Calories from Fat 127
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 56.6 mg
Sodium 833.5 mg34.7%
Total Carbohydrates 21 g6.9%
Dietary Fiber 5.7 g22.6%
Sugars 8.6 g
Protein 31 g62.9%
Vitamin A 29.4% Vitamin C 121.2%
Calcium 22.1% Iron 15.2%
*Based on a 2000 Calorie diet
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.