If you are looking for a “melt in your mouth” dinner that is both low-carb and incredibly flavorful, this Garlic Butter Steak and Zucchini is the perfect solution. This dish combines tender strips of flank steak with fresh zucchini noodles for a healthy meal that feels like a gourmet treat. Whether you are meal prepping for the week or looking for a quick weeknight dinner, this recipe delivers high protein and bold taste in every bite.
Table of Contents
Why You Will Love This Recipe
You are going to fall in love with this recipe because it is quick, easy, and packed with savory garlic and bright lemon flavors. It offers a light yet satisfying alternative to traditional pasta dishes, making it ideal for anyone following a keto or low-carb lifestyle. The combination of pan-seared steak and buttery zoodles creates a restaurant-quality experience right in your own kitchen, and the entire meal comes together in just about 35 minutes.
Ingredients
- 1.5 lbs. Flank steak
- Zucchini Noodles (Zoodles)
- 4 Cloves of Garlic, minced
- 2 tbsp. Olive oil
- 2 tbsp. Butter
- 1/4 cup Parsley, chopped
- 1/4 cup Chicken broth
- 1 Lemon (for juice and zest)
- Salt and pepper to taste
- Pinch of red pepper flakes
- 1/2 cup Olive oil (for the marinade)
- 1/3 cup Soy sauce (for the marinade)
- 1/4 cup Lemon juice (for the marinade)
Step-by-Step Instructions
- Prepare the steak: Slice the flank steak into thin strips. For the most tender results, be sure to slice against the grain.
- Marinate: Place the sliced steak in a large bowl. Add 1/3 cup soy sauce, the juice and zest from one lemon, and 1/2 cup olive oil. Mix well and let the steak soak in the fridge for at least 30 minutes.
- Sear the steak: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the steak in an even layer and cook for a few minutes, stirring often. Save the remaining marinade for later.
- Add garlic: Stir in the 4 cloves of minced garlic and cook for a few more minutes. Once the steak is cooked to your liking, remove it from the skillet and keep it warm.
- Prepare the sauce: In the same skillet, add 2 tablespoons of butter and let it melt.
- Cook the noodles: Add the zucchini noodles to the skillet. Squeeze in 1/4 cup of fresh lemon juice and season with salt, pepper, and a pinch of red pepper flakes.
- Simmer: Pour in 1/4 cup of chicken broth and the remaining marinade from the steak.
- Combine: Toss in the chopped parsley. Stir all ingredients together and cook the zucchini noodles over medium heat for 3 to 7 minutes. The noodles are done when the liquid is mostly absorbed and they reach your desired consistency.
- Finish: Add the steak back into the pan, toss to combine, and serve immediately with fresh lemon wedges.
Expert Tips / Pro Tips
To ensure your Garlic Butter Steak and Zucchini turns out perfectly, always cut your meat against the grain to break up tough fibers. This is the secret to getting that “melt in your mouth” texture. Don’t skip the marinating step; the acidity from the lemon and soy sauce helps tenderize the flank steak significantly. When cooking the zucchini noodles, aim for a slightly firm texture to prevent them from becoming mushy. Finally, let your marinated steak sit at room temperature for a few minutes before cooking to ensure it sears evenly in the pan.
Variations & Substitutions
If you cannot find flank steak, you can easily substitute it with skirt steak, flatiron, or hanger steak. Sirloin tips also work exceptionally well for this recipe. For extra flavor and texture, try adding shredded carrots or sliced mushrooms to the skillet while cooking the zucchini. If you enjoy a bit of heat, a tablespoon of Sriracha or extra red pepper flakes can provide a spicy kick. For a cheesy finish, a sprinkle of fresh Parmesan cheese over the top works beautifully.
Serving Suggestions
While this Garlic Butter Steak and Zucchini is a complete meal on its own, it pairs wonderfully with several side dishes. You can serve it alongside fresh steamed green beans, a crisp Caesar salad, or oven-roasted turnips. If you aren’t strictly following a low-carb diet, warm dinner rolls or roasted potatoes make excellent accompaniments to soak up the delicious garlic butter sauce left in the pan.
Storage, Freezing & Reheating
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Zucchini noodles can release moisture over time, so placing a paper towel in the container can help absorb excess liquid. You can also freeze the steak bites and zucchini for 10 to 12 months, making this a great option for long-term meal prep. To reheat, the best method is to toss the mixture back into a skillet with a little olive oil over medium heat until warmed through, which helps maintain the texture of the steak.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 705 kcal |
| Servings | 7 |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
Garlic Butter Steak and Zucchini
Ingredients
Equipment
Method
- Slice the flank steak into thin strips. For the most tender results, be sure to slice against the grain.1.5 lbs. Flank steak
- Place the sliced steak in a large bowl. Add 1/3 cup soy sauce, the juice and zest from one lemon, and 1/2 cup olive oil. Mix well and let the steak soak in the fridge for at least 30 minutes.1.5 lbs. Flank steak, 1/3 cup Soy sauce, 1 Lemon, 1/2 cup Olive oil
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the steak in an even layer and cook for a few minutes, stirring often. Save the remaining marinade for later.2 tbsp. Olive oil, 1.5 lbs. Flank steak
- Stir in the 4 cloves of minced garlic and cook for a few more minutes. Once the steak is cooked to your liking, remove it from the skillet and keep it warm.4 Cloves Garlic
- In the same skillet, add 2 tablespoons of butter and let it melt.2 tbsp. Butter
- Add the zucchini noodles to the skillet. Squeeze in 1/4 cup of fresh lemon juice and season with salt, pepper, and a pinch of red pepper flakes.Zucchini Noodles (Zoodles), 1/4 cup Lemon juice, Salt and pepper, 1 Pinch red pepper flakes
- Pour in 1/4 cup of chicken broth and the remaining marinade from the steak.1/4 cup Chicken broth
- Toss in the chopped parsley. Stir all ingredients together and cook the zucchini noodles over medium heat for 3 to 7 minutes. The noodles are done when the liquid is mostly absorbed and they reach your desired consistency.1/4 cup Parsley
- Add the steak back into the pan, toss to combine, and serve immediately with fresh lemon wedges.1.5 lbs. Flank steak
Notes
FAQ
Are zucchini noodles healthy?
Yes, zucchini noodles (or zoodles) are a fantastic low-carb, gluten-free alternative to traditional pasta. They are high in vitamins and much lower in calories and carbohydrates than wheat-based noodles.
Can I marinate the steak overnight?
Absolutely. While 30 minutes is the minimum time needed, marinating the steak overnight in the refrigerator allows the flavors to penetrate deeper and makes the meat even more tender.
How do I prevent soggy zoodles?
To avoid soggy noodles, do not overcook them. Sauté them for only 3 to 7 minutes and serve immediately once they reach an al dente texture. Avoid covering the pan with a lid, as this traps steam and softens the vegetables too much.
What if I don’t have a spiralizer?
If you don’t have a spiralizer, you can use a vegetable peeler to create long, thin ribbons, or simply buy pre-spiralized zucchini noodles at most grocery stores.