Ingredients

Here are the following ingredients:

• 2 Beef Minute/Sandwich/Fast-fry Steaks, 4 to 6 oz (125 to 175 g) each
• 2 tsp (10 mL) herbes de Provence, divided (or a mix of dried tarragon, oregano, thyme leaves)
• ½ tsp (2 mL) EACH salt and pepper
• 1 tbsp (15 mL) vegetable oil
• 1 medium zucchini, diced
• 1 clove garlic, minced
• 1 small sweet onion, diced
• 20 cherry tomatoes, halved
• ⅓ cup (75 mL) crumbled feta cheese
• ¼ cup (60 mL) minced Italian parsley or basil (optional)

Shopping List

Here are the following shopping items to buy:

• 2 Beef Minute/Sandwich/Fast-fry Steaks, 4 to 6 oz (125 to 175 g) each
• Herbes de Provence (or a mix of dried tarragon, oregano, thyme leaves)
• Salt and pepper
• Vegetable oil
• 1 medium zucchini
• 1 clove garlic
• 1 small sweet onion
• 20 cherry tomatoes
• Crumbled feta cheese
• Italian parsley or basil (optional)

Method

Follow these cooking methods/directions:

1. Pat steaks dry with paper towel; season each steak, on both sides, with ½ tsp (2 mL) of the herbes de Provence and salt and pepper.

2. Heat oil in nonstick skillet over medium-high heat and cook steaks for 4 to 8 minutes, turning twice or more until steaks are cooked to medium (160°F/71°C) at the least. Transfer to a plate, cover with foil to keep warm; set aside.

3. Add zucchini, garlic, onion and remaining 1 tsp (5 mL) herbes de Provence to pan. Cook, stirring, for 2 to 3 minutes or until onion starts to soften. Add tomatoes and continue to cook, stirring often, for 2 to 3 minutes. Remove from heat, stir in feta and parsley (if using) and serve over steaks.