Strategy 3: Super Speedy
Thin-cut steaks come at a price point that won’t break the bank and since they pan-fry in
minutes, they make a super speedy steak dinner or Philly sandwich. You can also slice them
to make satay or stir-fry strips.
Speedy Skillet Steak with Rapid Ratatouille
INGREDIENTS
4
4 tsp
1 tsp
1 tbsp
1
thin cut (fast-fry) steaks (e.g. Strip
Loin, rib Eye)
Herbs de Provence, divided
(or a mix of dried tarragon,
oregano, thyme leaves)
EACH salt and pepper
vegetable oil
medium zucchini, diced
2
1
30
1/3 cup
1/3 cup
cloves garlic, minced
medium onion, diced
cherry tomatoes, halved
crumbled feta cheese
minced Italian parsley
or basil, optional
METHOD
Season each steak with 1/2 tsp Herbs de Province and 1/4 tsp EACH salt and pepper.
Heat oil in medium non-stick pan over medium-high heat. Add steaks and cook, turning twice or more with
tongs, to medium doneness. Remove from pan and keep warm.
Add zucchini, garlic, onion and remaining 2 tsp Herbs de Provence to pan. Sauté, stirring, for 2 to 3 minutes.
Add tomatoes and continue to cook for 2 to 3 minutes. Remove from heat, stir in feta and parsley (if using)
and serve over steak. Makes 4 servings.
Per serving: 479 calories, fat 22 g (9 g of which is saturated), sodium 798 mg, carbohydrate 11 g,
fibre 3 g, sugars 6 g, protein 56 g. %DV: zinc 159%, iron 126%, vitamin B 12 193%
Smart Cook tip:
Cut extra veggies and
refrigerate in a sealed
container so you get a
jump-start on salads
the next day.