Minute or Fast-fry Steaks make the perfect speedy weeknight dinner.
Prep: 10 mins
Cook: 20 mins
Yields: 2 steaks
2 Beef Fast-fry/Minute Steaks
2 tsp (10 mL) Herb de Province, 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 small zucchini, diced
1 clove garlic, minced
1 small sweet onion, diced
20 cherry tomatoes, halved
⅓ cup (75 mL) crumbled feta cheese
¼ cup (50 mL) minced Italian parsley or basil, optional
Season the steaks with 1 tsp of the Herb de Province and salt and pepper.
Heat oil in medium non-stick pan over medium-high heat. Add steaks and cook, turning twice or more with tongs to desired doneness. Remove from pan and keep warm.
Add zucchini, garlic, onion and remaining 1 tsp Herb de Provence to pan. Sauté, stirring, for 2 to 3 minutes. Add tomatoes and continue to cook for 2 to 3 minutes. Remove from heat, stir in feta and parsley (if using) and serve over steak.
With a touch of Greek influence, this easy recipe takes advantage of speedy Minute Steaks.
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