Parmesan-Crusted Cubed Steaks with Zucchini Ribbons

A parmesan and bread crumb coating give these Cubed Steaks a familiar crunch, while beautiful zucchini ribbons provide a fresh side dish.

  • 40
    min
  • 4
    SERVINGS
  • 417
    Cal
  • 35 g
    Protein

Ingredients & Cooking

Ingredients:

  • 4 beef Cubed Steaks (about 4 ounces each)
  • 3 medium zucchini
  • 1/3 cup water
  • 2/3 cup seasoned dry bread crumbs
  • 2/3 cup grated Parmesan cheese, divided
  • 2 tablespoons plus 2 teaspoons vegetable oil, divided

Cooking:

  1. Pull vegetable peeler lengthwise along zucchini to create thin ribbons, rotating zucchini after every 4 to 6 ribbons to keep slices uniform. Set aside.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Butcher Counter

Parmesan-Crusted Cubed Steaks with Zucchini RibbonsCubed Steak Ingredient Cuts

Pre-tenderized, this thin cut is a great value for everyday meals. Skillet cook for best results.

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