This grilled steak recipe with zucchini noodles has so much flavor and is nearly IMPOSSIBLE to mess up. You next favorite steak recipe!
15-Minute Zucchini Noodle and Lemon Garlic Butter Steak Recipe — Enormous taste and almost impossible to ruin! Succulent, juicy marinated steak and zucchini noodles come together to make a quick, low-carb dinner that you’ll love in just one pan. The marinade connects the cooking liquids into a sauce that is good enough to drink by the spoonful while also helping to tenderize and flavor the steak.
INGREDIENTS LIST FOR THE LEMON GARLIC BUTTER STEAK AND ZUCCHINI NOODLES
- A 1-1/2-pound (650g) flank steak cut perpendicular to the grain
- Four medium-sized zucchini
- Two tsp olive oil
- 4 minced garlic cloves
- Two tablespoons of ghee or butter
- One lemon, its juice and zest
- 60 milliliters, or 1/4 cup sodium-free chicken broth
- 1/4 cup of finely chopped parsley
- 1/4 tsp finely ground red pepper flakes
- To taste, add salt and freshly cracked black pepper.
- The marinade for steak
- 1/3 cup low-sodium soy sauce (if you follow the paleo diet, use coconut amino)
- one-fourth cup lemon juice
- half a cup of olive oil
- One tablespoon Sriracha sauce (or your preferred hot chili sauce)
DIRECTIONS
- To prepare the steak dish, combine the marinate ingredients in a Ziploc bag or an airtight container. After adding the flank steak strips to the marinade, cover and place in the fridge to marinate for half an hour to an hour.
- Meanwhile, wash and cut the zucchini’s ends. Make the zucchini noodles using a spiralizer and set them aside.
- Bring the flank steak to room temperature and, saving the marinate liquids for later, heat the oil in a big skillet over medium-high heat. Season with salt and pepper and arrange the steak slices in a single layer. Sear steak without stirring for 1 minute.
- Stir the flank steak for an additional minute or so after adding the minced garlic. or two to prepare the opposing side. After taking the cooked steak out of the skillet, place it on a platter.
- Combine butter, lemon zest and juice, red pepper flakes, chicken stock, and the remaining marinade fluids in the same skillet. After bringing to a simmer, lower for two to three minutes, stirring often.
- Add the zucchini noodles and toss to cook for two to three minutes after stirring in the fresh parsley. If the zucchini renders too much water, let the cooking fluids diminish for one minute. Return the grilled steak strips to the pan and give it one more minute of stirring. Serve the zucchini noodles and steak with garlic butter right away. Have fun! ❤️
TIPS FOR THE STEAK AND ZUCCHINI NOODLES RECIPE
- Use dry white wine to add flavor to the dish instead of broth.
- Alternatively, you can cook the steak whole until it reaches the appropriate doneness, let it rest for a few minutes, and then cut it into strips.
- Since zucchini tends to release a lot of water when cooked, after spiralizing it, sprinkle it with salt and let it sit for a few minutes to remove any remaining water. Before cooking, make sure to rinse properly to get rid of the salt and drain well in a colander.
HOW TO KEEP STEAK AND ZUCCHINI LEFTOVERS
You can keep steak and zucchini leftovers for up to 2 days in an airtight container stored in your refrigerator. Reheat gently in a skillet with a few drops of water to loosen the sauce.
MORE STEAK RECIPES
- 20 Best Steak Recipes for Dinner
- Garlic Butter Steak Bites with Lemon Zucchini Noodles
- Garlic Herb Butter Steak in Oven
- 15-Minute Pepper Steak Stir-Fry
- Garlic Butter Steak and Potatoes Skillet
