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Parmesan-Crusted Cubed Steaks with Zucchini Ribbons

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

Parmesan-Crusted Cubed Steaks with Zucchini Ribbons

Cook Time: 40 Minutes

Servings: 4

Ingredients: 6

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Ingredients

Preparation

  1. Step 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. Step 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. Step 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. Step 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

417 Calories

0 %*

7g SAT FAT

0 %DV**

35g PROTEIN

0 %DV

4.2 mg IRON

0 %DV

7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 417 Calories; 198 Calories from fat; 22g Total Fat (7 g Saturated Fat; 5 g Monounsaturated Fat;) 85 mg Cholesterol; 626 mg Sodium; 19 g Total Carbohydrate; 2.6 g Dietary Fiber; 35 g Protein; 4.2 mg Iron; 5.4 mg NE Niacin; 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 7 mg Zinc; 25.7 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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