A super-simple rendition of ratatouille served with a seasoned minute steak makes for a quick dinner that is colourful, fresh and tasty.
Skillet Minute Steak with Rapid Ratatouille
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2 1x
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) oil
1 medium zucchini, diced
1 clove garlic, minced
1 small sweet onion, diced
20 cherry tomatoes, halved
1/3 cup (75 mL) crumbled feta cheese
¼ cup (60 mL) minced Italian parsley or basil (optional)
Instructions
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 over medium-high heat in a nonstick skillet; cook steaks for 4 to 8 minutes, turning twice or more, until steaks are cooked to medium doneness (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.
Notes
• For best browning and flavour, pat steaks dry with paper towels before cooking.
• Substitute Italian seasoning for the herbes de Provence to change up the flavour.
• Looking for a deeper cheese flavour? Try sprinkling with Stilton or Gorgonzola cheese.
Per Serving: 370 Calories, 39 g Protein, 17 g Fat, 15 g Carbohydrate, 920 mg Sodium.
%DV: Iron 25% (Excellent Source), Zinc 68% (Excellent Source), Vitamin B12 81% (Excellent Source)
