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Parmesan-Crusted Cubed Steak with Zucchini Ribbons
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Ingredients
- 4 beef cubed steaks (about 4 oz ea)
- 3 medium zucchini
- 1/3 cup water
- 2/3 cup seasoned dry bread crumbs
- 2/3 grated Parmesan cheese, divided
- 2 tbsp plus 2 tsp vegetable oil, divided
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Preparation:
- Pull vegetable peeler lengthwise along zucchini to create ribbons, rotating zucchini after every 4-6 ribbons to keep slices uniform. Set aside.
- Pour water in shallow dish.
- In another shallow dish, combine bread crumbs and 1/3 cup cheese.
- Dip each beef steak into water, then into bread crumb mixture, turning to coat evenly on both sides.
- Heat 1 tbsp oil in large non-stick skillet over medium to medium-high heat until hot.
- Place 2 steaks in skillet.
- Cook 5-6 minutes to medium doneness (160 degrees), until not pink in the center and juices show no pink color, turning once.
- Remove steaks. Keep warm.
- Repeat with 1 tbsp oil and remaining steaks, adjusting heat as necessary to prevent over browning.
- Carefully wipe out skillet with paper towels.
- Heat remaining 2 tsp oil in skillet over medium-high heat until hot.
- Add zucchini.
- Cook and stir 1-2 minutes or until just tender.
- Remove from heat.
- Season with salt and pepper as desired.
- Toss with remaining 1/3 cup cheese.
- Serve zucchini ribbons with steaks.
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Cook's Tip:
- For best results, use the seedless portion of the zucchini for making ribbons.
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