CUBED STEAKS PROVENCALE
2 cloves garlic, crushed
4 beef cubed steaks (4 to 5 ounces each)
1 medium onion, sliced
8 cherry tomatoes, halved
2 small zucchini, sliced
2 teaspoons grated Parmesan cheese
½ teaspoon dried basil leaves, crumbled
1 1/2 teaspoons olive oil
1/4 teaspoon pepper
In small bowl, combine garlic, basil and pepper to form paste. Press half of paste evenly into both sides of steaks; reserve.
Heat oil and remaining paste in skillet over medium heat about 2 minutes. Add onion and zucchini; cook and stir 2 to 3 minutes. Add tomatoes; cook and stir 1 additional minute. Remove vegetables to heated serving platter; sprinkle with cheese and keep warm.
Heat same skillet over medium heat 2 minutes. Pan-broil steaks 3 to 4 minutes, turning once. Season with salt, if desired. Serve vegetables with steak.