Blackened Cubed Steaks with Zoodles

• 40 min
• 4 SERVINGS
• 260 Cal
• 29 g Protein

Ingredients:

• 4 beef Cubed Steaks (about 4 ounces each)
• 1/4 teaspoon cooking spray
• 1 tablespoon no-salt blackening seasoning
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1 cup grape tomatoes, halved
• 1 pound zucchini, spiralized
• 1 pound yellow squash, spiralized
• 1 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced fresh basil
• 1/4 cup lemon juice
• 1 teaspoon freshly grated lemon peel
• 2 tablespoons grated low-fat Parmesan cheese

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Cooking:

1. Coat Cubed Steaks with cooking spray; season with blackening seasoning and salt. 
2. Heat oil in large nonstick skillet over medium-high heat until hot. Place steaks in skillet; cook 6 to 8 minutes to medium (160°F) doneness, turning once. Remove steaks; keep warm.
3. Add garlic and tomatoes to skillet; cook 1 to 2 minutes or until garlic is fragrant. Add zucchini, squash and pepper; cook and stir 2 to 3 minutes or until just tender. Stir in basil, lemon juice and peel. Return steaks to skillet; cook another 1 to 2 minutes or until steaks are warmed through. Sprinkle with cheese before serving.