15-Minute Lemon Garlic Butter Steak Recipe with Zucchini Noodles — So much flavor and nearly IMPOSSIBLE to mess up! Delicious juicy marinated steak and zucchini noodles cook up together in just one pan for a quick low carb meal you’ll be crazy about. The marinade helps to tenderize and infuse the steak with savory flavor and links up the cooking juices into a sauce worth sipping by the spoon!
Photo credit: © Eatwell101.com
Ingredients list for the Lemon Garlic Butter Steak and Zucchini Noodles
- 1 1/2 lb (650g) flank steak, sliced against the grain
- 4 medium zucchini
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons butter or ghee
- 1 lemon, juice and zest
- 1/4 cup (60ml) low-sodium chicken broth
- 1/4 cup chopped parsley
- 1/4 teaspoon crushed red pepper flakes
- Salt and fresh cracked black pepper, to taste
- The steak marinade
- 1/3 cup low-sodium soy sauce (or coconut amino if you’re strictly paleo)
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 tablespoon Sriracha sauce (or any hot chili sauce you like)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make this steak recipe: Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the flank steak strips into the marinade, seal them, and allow them to marinate in the refrigerator for 30 minutes to one hour.
2. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside.
3. Bring the flank steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook steak for one minute without stirring.
4. Add minced garlic, then stir the flank steak for another minute or two to cook the other side. Remove the grilled steak from the skillet and set aside to a plate.
5. In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
6. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Add the grilled steak strips back to the pan and stir for another minute. Serve the Garlic Butter Steak and Zucchini Noodles immediately. Enjoy! ❤️
Photo credit: © Eatwell101.com
- Oxo Good Grips Handheld Spiralizer, $20.00
- StarPack Silicone Kitchen Tongs, Set of 2, $15.00
- Lodge 10-1/4-Inch Pre-Seasoned Skillet, $25.00
Tips for the steak and zucchini noodles recipe
- Instead of broth, you can enrich the dish with dry white wine.
- You can also cook your steak whole to the desired doneness, have it rest for a couple of minutes, and then cut it into strips afterward.
- Zucchini tends to render a lot of water when cooking, so sprinkle it with salt after spiralizing and allow it to sit for a few minutes to take off excess water. Rinse well to remove salt and drain thoroughly in a colander before cooking.
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
Photo credit: © Eatwell101.com
Reviews (13)
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Doreen
2024-02-16 17:27:52
This was fabulous! So full of flavor!
Tiffany
2023-11-27 19:37:27
We have made this several times, this is my 12 year old daughter's favorite meal for dinner. We love it! Healthy and yum!
Brittany
2023-11-21 19:17:10
We make this a few times a year exactly as recipie states (I consider it time and labor intensive). I agree with the reviews that say liquid is left over. To combat this, I allow the steak then the zoodles to cook a very long time to reduce the liquid. Hence why I said time intensive. But a real fav in the household!
HB
2023-06-14 15:36:45
I have made this several times. First time with the zoodles, but it was too runny. Second time used spinach based spaghetti noodles. Much better! Followed recipe to a T. I made this meatless, even better. Great flavor with those ingredients.
Latoya
2022-05-12 16:17:25
I cut the recipe in half and made this for lunch yesterday and it was so delicious. I used thin ribeyes for the steak and frozen zucchini noodles was all I had. Of course that created a little more liquid. However, I really enjoyed it. I’m making it tonight for the family. I’m probably going to switch their zoodles out for fettuccine though. I’m always looking for easy but flavorful meals and this one is now at the top of my list!
