Cubed Steak Provencal

Provencal pertains to the dialect spoken by the people of Provence in southern France. It is also refers the whole gamut of Southeastern French cuisine. What makes Provencal cooking distinct from the rest of French gastronomy is that it uses very little milk and lots of garlic. This new recipe features the flavor and spices of Provence. It is so easy to prepare and makes four servings.

Ingredients:

4 lean beef cubed steaks

2 cloves garlic, minced

½ teaspoon dried basil leaves

¼ teaspoon pepper

1 ½ teaspoon olive oil

2 small zucchini, thinly sliced

6 cherry tomatoes, thinly sliced

1 ½ teaspoon grated Parmesan cheese

salt (optional)

Procedure:

1. Combine garlic, basil and pepper. Divide the mixture into half. Press half of the seasoning mixture evenly into both sides of the beef cubed steak.
2. In a large skillet, heat the oil over medium-high heat. Place the remaining seasoning into the skillet. Add the zucchini. Cook for about three minutes, stirring occasionally.
3. Add the tomatoes; continue cooking for about one minute.
4. When the vegetables are done, transfer them to a platter. Sprinkle with cheese and keep warm.
5. Turn the heat from medium to high level. Add the two cubed steaks on the pan.
6. Panbroil to the desired doneness. This will take about 3 to 4 minutes in each side. Repeat the process to the two remaining cubed steaks.
7. Season the cubed steaks with salt if desired.
8. Serve with the vegetables.