Speedy Skillet Steak with Rapid Ratatouille

A super-simple rendition of ratatouille served with a seasoned minute steak to match and bump up the protein content of the meal.

Yields2 ServingsDifficultyIntermediatePrep Time10 minsCook Time15 minsTotal Time25 mins
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) vegetable oil
 1 medium zucchini, diced
 1 clove garlic, minced
 1 small sweet onion, diced
 20 cherry tomatoes, halved
 ⅓ cup (75 mL) crumbled feta cheese
 ¼ cup (60 mL) minced Italian parsley or basil, optional
Method
1

1. Pat steaks dry with paper towel; season each steak, on both sides, with ½ tsp (2 mL) of the herbes de Province and salt and pepper.

2. Heat oil in nonstick skillet over medium-high heat and cook steaks for 4 to 8 minutes, turning twice or more until steaks are cooked to medium (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.

Tip
2

Seasoning prior to cooking enhances the flavour of steaks better than if you season the steaks after cooking.

Nutrition
3

Per 1 cooked portion: about 370 Calories, 39g Protein, 17g Fat, 17g Carbohydrate, 920mg Sodium
Excellent Source of: Vitamin C, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Iron, Thiamine, Folate, Choline, Magnesium
Source of: Calcium
High in: Fibre
6g Saturated Fat, 0.1g Trans Fat, 2.5g Polyunsaturated Fat, 8g Monounsaturated Fat
Shopping List
4

1 small zucchini
1 clove garlic
1 small sweet onion
20 cherry tomatoes
Fresh Italian parsley or basil
2 Beef Minute/Sandwich/Fast-fry Steaks, 4 to 6 oz (125 to 175 g) each
Vegetable oil
Herbes de Provence (or a mix of dried tarragon, oregano, thyme leaves)
Salt
Pepper
Crumbled feta cheese

 

Ingredients

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) vegetable oil
 1 medium zucchini, diced
 1 clove garlic, minced
 1 small sweet onion, diced
 20 cherry tomatoes, halved
 ⅓ cup (75 mL) crumbled feta cheese
 ¼ cup (60 mL) minced Italian parsley or basil, optional

Directions

Method
1

1. Pat steaks dry with paper towel; season each steak, on both sides, with ½ tsp (2 mL) of the herbes de Province and salt and pepper.

2. Heat oil in nonstick skillet over medium-high heat and cook steaks for 4 to 8 minutes, turning twice or more until steaks are cooked to medium (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.

Tip
2

Seasoning prior to cooking enhances the flavour of steaks better than if you season the steaks after cooking.

Nutrition
3

Per 1 cooked portion: about 370 Calories, 39g Protein, 17g Fat, 17g Carbohydrate, 920mg Sodium
Excellent Source of: Vitamin C, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Iron, Thiamine, Folate, Choline, Magnesium
Source of: Calcium
High in: Fibre
6g Saturated Fat, 0.1g Trans Fat, 2.5g Polyunsaturated Fat, 8g Monounsaturated Fat
Shopping List
4

1 small zucchini
1 clove garlic
1 small sweet onion
20 cherry tomatoes
Fresh Italian parsley or basil
2 Beef Minute/Sandwich/Fast-fry Steaks, 4 to 6 oz (125 to 175 g) each
Vegetable oil
Herbes de Provence (or a mix of dried tarragon, oregano, thyme leaves)
Salt
Pepper
Crumbled feta cheese

Speedy Skillet Steak with Rapid Ratatouille