Italian Veggie Cubed Steak

By Tonya_Speed

NUTRITION per serving: 294 Calories; 7g Fat; 25g Protein; 8g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat. Points: 6

Ingredients

• 2 teaspoons dried basil
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil, divided
• 2 large zucchini, sliced
• 16 cherry tomatoes, halved
• 1 cup chopped onion
• 4 (4-oz.) beef cubed steaks
• 4 teaspoons shredded Parmesan cheese

Preparation

Step 1

In a small bowl, combine basil, garlic powder and pepper. In a large skillet, heat 1 teaspoon of the oil over medium-high heat; saute zucchini, tomatoes, onion and 1 teaspoon of spice mixture until zucchini is tender-crisp. Remove from skillet and keep warm. Sprinkle remaining spice mixture over cubed steaks. Add remaining oil to the skillet and cook steaks for 1 to 2 minutes per side or until no longer pink. Sprinkle with Parmesan cheese. Serve with vegetables.

SERVING SUGGESTION: Steamed red skinned potatoes and a big salad tossed with Easy Balsamic Vinaigrette (see recipe).