Serves: 4
Total Calories: 118

3 cloves garlic, minced
1 teaspoon dried basil
Fresh ground pepper
4 lean beef cubed steaks (4-oz each)
2 teaspoons olive oil
2 small zucchini, thinly sliced
6 cherry tomatoes, halved
3/4 cup grated Parmesan cheese

1. In a small bowl, combine the garlic, basil and pepper. Divide the mixture in half and rub one half of this mixture on both sides of the steaks. Reserve remaining seasonings.

2. In a large skillet over medium heat, heat the oil. Add the seasonings and heat for 30 seconds. Add the zucchini and sauté for 3 minutes. Add the tomatoes and continue sautéing for 1 to 2 minutes. Remove from heat and transfer to a serving platter, sprinkle with cheese, and keep warm.

3. Add the steaks, 2 at a time, and pan-fry until desired degree of doneness transfer to a platter. Spoon remaining juices over the steaks and serve them with the vegetables.

EXCHANGES
1 Vegetable
4 Lean Meat
1/2 Fat

NUTRITION FACTS
Calories 275
Calories from Fat 120
Total Fat 13 grams
Saturated Fat 5 grams
Cholesterol 91 milligrams
Sodium 328 milligrams
Total Carbohydrate 5 grams
Dietary Fiber 1 gram
Sugars 3 grams
Protein 33 grams

Nutritional Facts:

Serves: 4
Total Calories: 118
Calories from Fat: 88

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