Description
Garlic Butter Steak with Zucchini Noodles is about to become your favorite low-carb, easy melt-in-your-mouth dinner recipe! It has quickly become one of my go-to steak recipes because it is so amazing!
Ingredients
- FOR THE STEAK:
- ½ kilograms Flank Steak
- ⅓ cups Soy Sauce
- 1 whole Lemon, Zest And Juice
- ½ cups Olive Oil, Plus 2 Tablespoons For Cooking Steak
- 4 cloves Garlic, Minced
- FOR THE ZUCCHINI NOODLES:
- 2 Tablespoons Butter
- 4 cups Zucchini Noodles, Or As Desired
- ¼ cups Lemon Juice
- Salt And Pepper, to taste
- 1 pinch Red Pepper Flakes (or To Taste)
- ¼ cups Chicken Broth
- ¼ cups Parsley, Chopped
- 1 Lemon, Cut Into Wedges, To Serve
Preparation
Slice flank steak into thin strips. Flank steak is easier to slice when going against the grain. Place sliced steak in a large bowl and add soy sauce. Squeeze in lemon juice, and grate in the zest from the skin of that same lemon. Add 1/2 cup olive oil. Let the steak soak in the marinade in the fridge for at least 30 minutes.
After the steak has marinated, add remaining 2 tablespoons of olive oil to a skillet over medium-high heat. Once heated, cook steak in an even layer for a few minutes, stirring often. Save remaining marinade.
Add in minced garlic, and cook steak for a few minutes more. Remove steak from the skillet and keep warm.
For the zucchini noodles, to the same skillet you just cooked the steak in, add butter. Once butter has melted, add zucchini noodles. Squeeze in fresh lemon juice. Sprinkle in salt, pepper and red pepper flakes to taste.
Pour in chicken broth. Add in some of the remaining marinade from the steak. Toss in chopped parsley. Stir all of the ingredients together, and cook the zucchini noodles over medium heat for several minutes until most of the liquid has absorbed, and the noodles have reached the desired consistency.
Add steak back to the skillet, and serve with wedges of fresh cut lemon.
