A parmesan and bread crumb coating give these Cubed Steaks a familiar crunch, while beautiful zucchini ribbons provide a fresh side dish.
Pull vegetable peeler lengthwise along zucchini to create thin ribbons, rotating zucchini after every 4 to 6 ribbons to keep slices uniform. Set aside.
Pour water in shallow dish. Combine bread crumbs and 1/3 cup cheese in second shallow dish. Dip each beef steak into water, then into bread crumb mixture turning to coat both sides.
Heat 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Remove steaks; keep warm. Repeat with 1 tablespoon oil and remaining steaks, adjusting heat as necessary to avoid over browning.
Carefully wipe out skillet with paper towels. Heat remaining 2 teaspoons oil in skillet over medium-high heat until hot. Add zucchini; cook and stir 1 to 2 minutes or until just tender. Remove from heat; season with salt and pepper, as desired. Toss with remaining 1/3 cup cheese; serve with steaks.
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 417 Calories; 22g Total Fat; 7g Saturated Fat; 5g Monounsaturated Fat; 85mg Cholesterol; 626mg Sodium; 19g Total carbohydrate; 35g Protein; 4.2mg Iron; 5.4mg Niacin; 0.7mg Vitamin B6; 2.6mcg Vitamin B12; 7mg Zinc; 25.7mcg Selenium; 2.6g Fiber.