15-Minute Lemon Garlic Butter Steak with Zucchini Noodles
This recipe for grilled steak and zucchini noodles is extremely flavorful and practically impossible to mess up!
Recipe for Lemon Garlic Butter Steak with Zucchini Noodles in Five Minutes – Such a rich flavor that is almost impossible to mess up! In just one pan, a juicy, flavorful steak and zucchini noodles come together to make a simple, low-carb lunch that you'll love. The marinade unites the cooking liquids into a sauce that is good enough to eat by the spoon while also tenderizing and flavoring the steak.
THE LEMON GARLIC BUTTER STEAK AND ZUCCHINI NOODLES INGREDIENTS:
-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)
DIRECTIONS
- To prepare this dish for steak: Put all of the marinade's components in a Ziploc bag or an airtight container. Add the flank steak strips to the marinade, seal it, and let it sit in the fridge to marinate for 30 to 60 minutes.
- Meanwhile, wash and cut the zucchini's ends. Make zucchini noodles with a spiralizer, then reserve.
Let the flank steak come to room temperature while you heat the oil in a big skillet over medium-high heat. Save the marinating juices for later. Season the steak pieces with salt and pepper and arrange them in a single layer. Steak should be cooked for a minute without stirring.
Stir the flank steak for a further minute or two to sear the opposite side after adding the minced garlic. The grilled steak should be taken out of the skillet and placed on a platter.
In the same skillet, combine the butter, remaining marinade liquids, lemon juice and zest, red pepper flakes, and chicken broth. Stirring often, bring to a simmer, and let the mixture decrease for two to three minutes.
After adding the zucchini noodles and tossing for two to three minutes to cook them, stir in the fresh parsley. If the zucchini renders too much water during cooking, let the cooking fluids diminish for one minute. Return the steak strips from the grill to the pan and stir for an additional minute. Serve right away. Enjoy!
Notes:
-You can enhance the dish with dry white wine rather than broth.
-Alternatively, you can cook the steak whole until it is cooked through, let it rest for a few minutes, and then slice it into strips.
-Because zucchini tends to release a lot of water when cooked, you can season it with salt after spiralizing to draw out extra moisture. Before cooking, properly rinse to remove salt and then drain in a colander.
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