What You’ll Need: 11″ Gourmet Skillet
- 4 cloves garlic, crushed
- 1/2 teaspoon dried basil leaves, crumbled
- 1/4 teaspoon pepper
- 4 beef cubed steaks (4 to 5 ounces each)
- 1 1/2 teaspoons olive oil
- medium onion, sliced
- small zucchini, sliced
- 8 cherry tomatoes, halved
- 2 teaspoons grated Parmesan cheese
- Salt, optional
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; mix and cook for 2 to 3 minutes. Add tomatoes; mix and cook for 1 additional minute. Remove vegetables to heated serving platter; sprinkle with cheese and keep warm. Heat same skillet over medium heat till water beads. Pan-broil steaks for 4 minutes, turning once for an additional 4 minutes.
Serve vegetables with steak.