Speedy Skillet Minute Steak with Rapid Ratatouille

A super-simple rendition of ratatouille served with a seasoned minute steak to match and bump up the protein content of the meal.
Yield 2 Servings Prep. Time 10 min Cooking Time 15 min Total Time 25 min


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:


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.