2 lean beef cubed steaks (about 4 oz. each)
1 clove garlic, minced
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 tsp. olive oil
2 sm. zucchini, thinly sliced
4 cherry tomatoes, halved
1 tsp. grated Parmesan cheese
1/4 tsp. salt

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 mixture in large nonstick frying pan over medium heat. Add zucchini; cook and stir 2 to 3 minutes. Add tomatoes and cook 1 minute.

Remove vegetables to warm platter; sprinkle with cheese and keep warm. Increase heat to medium-high; parbroil steaks 3 to 4 minutes, turning once. Season steaks with salt. Serve with reserved vegetables. 2 servings.