Cubed Steaks Provencale

teaks Provencale

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.

Bon Appetit!

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