Low Sodium. Makes 4 servings.

4 lean beef cubed steaks (about 4 oz. each)
2 cloves garlic, minced
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 1/2 tsp. olive oil
2 sm. zucchini, thinly sliced
6 cherry tomatoes, cut in half
1 1/2 tsp. grated Parmesan cheese
Salt (optional)

Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of beef cubed steaks; reserve.

Heat oil and remaining seasoning in large nonstick skillet over medium heat. Add zucchini; cook and stir 3 minutes. Add tomatoes; continue cooking 1 minute, stirring frequently. Remove vegetables to platter; sprinkle with cheese and keep warm.

Increase heat to medium-high. Add 2 of the steaks to same pan; panbroil to desired doneness, 3 to 4 minutes, turning once. Repeat with remaining 2 steaks. Season steaks with salt, if desired. Serve with reserved vegetables; garnish as desired.