Garlic Butter Steak Zucchini Noodles

This is summer steakhouse energy in a skillet, but faster. Tender seared steak gets tossed in a glossy garlic–butter situation with lemon and a shower of parsley, then it hugs up with twirly zucchini noodles that somehow don’t turn into a watery mess. It’s the weeknight twist on steak and veg that actually feels fun to eat, like you’re getting away with something but also… veggies!

My husband calls this “steak pasta” and I don’t correct him because he eats a heroic amount of zucchini when I make it. The first time I nailed it, the garlic butter hit the hot pan and he wandered into the kitchen like a cartoon character sniffing a pie on a windowsill. Our kid slurps the zoodles like spaghetti and insists on the “green confetti” (parsley) because it “makes it fancy.” It’s become a staple for those chaotic nights when everyone is hungry and I refuse to order takeout but also refuse to chop 42 things.

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I’ve learned the zucchini wants a little spa day before it hits the pan: salt it, let it lounge, then wring it out like a wet towel. Game changer. If you skip that, no judgment—just cook the zoodles hot and fast so they don’t cry all over your sauce.

For steak, I go for hot-hot pan, don’t touch it, then slice against the grain once it rests. I’ve used sirloin, strip, even steak tips. One time I tried tenderloin and honestly… too fancy for a Tuesday. Save that for date night.

Garlic likes attention and burns when you ghost it. I melt butter and add the garlic after the steak is seared and out of the pan. Swirl, breathe in, try not to faint. Lemon at the end wakes everything up. Parsley if I have it, chives if I don’t, and red pepper flakes if the day needed some heat.

Shopping Tips

– Protein: Grab sirloin, NY strip, or steak tips with some marbling; they sear beautifully and stay tender when sliced thin against the grain.
– Vegetables: Choose smaller to medium zucchini—firm, glossy skin, no mushy ends. They’re less watery and spiralize like a dream.
– Fresh Herbs: Parsley is classic; chives or basil also play nice. Skip the sad, wilted bunches—look for bright and perky.
– Fats & Oils: Unsalted butter lets you control the salt; pair with a splash of neutral high-heat oil or ghee to keep the butter from scorching.
– Spices: Fresh cracked pepper and red pepper flakes are plenty; a pinch of smoked paprika or steak seasoning is fun but optional.
– Budget Swaps: Flank or flat iron can work—just slice thin. You can also use chicken thighs or shrimp if steak prices are wild.

Prep Ahead Ideas

– Spiralize zucchini the day before, salt lightly, then blot and store on paper towels in a lidded container. Swap the paper towel before cooking if it’s damp.
– Mince garlic and chop parsley; stash in small airtight containers so you can do the “chef sprinkle” at the end like a pro.
– Trim and slice steak ahead, pat dry, and keep it in the fridge. Season right before cooking so it stays juicy.
– Make a quick garlic-lemon butter “pat” by mashing butter with garlic, lemon zest, and pepper; keep it chilled and toss it in the pan when you’re ready.
– Morning-of plan: set the steak in the fridge, prepped zoodles underneath. Evening: sear steak, melt butter with garlic, toss, eat. Minimal brain cells required.

✔Time-Saving Tricks

– Buy pre-spiralized zucchini. Truly worth it on weeknights.
– Pat steak dry with paper towels while the pan heats—no extra bowls, no fuss.
– Use one large skillet: sear steak in batches, rest it on a plate, then do the garlic butter and zoodles in the same pan.
– Pre-minced garlic is fine in a pinch; cook it gently so it doesn’t go bitter.
– Don’t rush the sear—let the steak get color. Rush the zucchini—quick toss, off the heat, done.
– Finish with lemon and parsley off the heat to keep flavors bright.

✔Common Mistakes

– Overcrowding the pan: the steak steams and turns gray. Cook in batches; it’s faster than rescuing sad meat.
– Burnt garlic: I did this once while answering a text. If it smells acrid, wipe the pan and start over with fresh butter and garlic. It’s worth it.
– Soggy zoodles: if the pan looks watery, push the noodles to the side, crank the heat, and let the liquid evaporate before tossing again.
– Overcooking steak: pull it a smidge early and let carryover heat finish the job. Slice and check; you can always give it a quick flash back in the pan.
– Flat flavor: a squeeze of lemon and a pinch of salt at the end makes everything pop.

What to Serve It With

– A quick arugula salad with lemon and parmesan.
– Crispy roasted potatoes or garlic bread if you want more carbs in your life.
– Burst cherry tomatoes in the same skillet—two-minute side, tons of color.
– Cauliflower mash for cozy vibes without heavy starch.

✔Tips & Mistakes

– Heat the pan until it’s truly hot before beef hits the surface.
– Salt steak right before cooking; salt zucchini beforehand, then blot dry.
– Use a big skillet so the steak can breathe—crowding kills the sear.
– Add garlic to melted butter on medium heat, not high, so it perfumes instead of burns.
– Toss zoodles briefly; they should stay a little snappy.

✔Storage Tips

Leftovers? Keep steak and zoodles in separate containers if you can—zoodles stay firmer that way. Fridge for up to 3 days. Reheat quickly in a hot skillet with a dab of butter, or microwave in short bursts so the steak doesn’t go rubbery. Cold leftovers are strangely fantastic—like a steak salad—especially with a squeeze of lemon. Also not mad about a leftover pile topped with a fried egg for breakfast. Zero shame.

✔Variations and Substitutions

– Protein swap: chicken thighs, pork tenderloin slices, or shrimp all work. Adjust cook time so they don’t overcook.
– Dairy-free: use ghee if that works for you, or a good vegan butter plus a splash of olive oil.
– Flavor twist: stir a spoon of miso or a dash of tamari into the butter for umami; red pepper flakes or chili crisp for heat.
– Veg add-ins: mushrooms, bell peppers, or halved cherry tomatoes sauté beautifully in the steak drippings.
– Half-and-half: do a 50/50 mix of zucchini noodles and cooked spaghetti if your crew needs more “noodle” chew.
– Cheese moment: finish with grated parmesan or pecorino. It’s not required, but wow.

Frequently Asked Questions

Garlic Butter Steak Zucchini Noodles

Juicy seared steak tossed with garlicky butter and twirlable zucchini noodles for a speedy, low-carb skillet dinner.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb sirloin steak, thinly sliced
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 0.5 tsp smoked paprika
• ▢ 1 tbsp olive oil
• ▢ 3 tbsp unsalted butter
• ▢ 2.5 tsp minced garlic
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 3 tbsp low-sodium beef broth
• ▢ 1 tbsp fresh lemon juice
• ▢ 6 cup spiralized zucchini noodles well blotted dry
• ▢ 0.5 tsp Italian seasoning optional
• ▢ 0.25 cup grated Parmesan cheese
• ▢ 2 tbsp chopped fresh parsley

Instructions

Preparation Steps

• Spread zucchini noodles on paper towels and blot well to remove excess moisture.
• Pat steak dry. Toss with salt, pepper, and smoked paprika to coat.
• Heat olive oil in a large skillet over medium-high heat until shimmering.
• Sear steak in two batches, 2–3 minutes per batch, until browned. Transfer to a plate.
• Reduce heat to medium. Melt butter, then stir in garlic and red pepper flakes for 30 seconds.
• Pour in beef broth and lemon juice. Scrape up browned bits and simmer 1 minute. Stir in Italian seasoning.
• Add zucchini noodles and toss just until barely tender, 1–2 minutes. Do not overcook.
• Return steak and juices to the pan. Toss with Parmesan and parsley. Adjust seasoning and serve hot.

Notes

Variation: Swap sirloin for flank or ribeye, or try shrimp for a faster seafood spin. Add mushrooms or cherry tomatoes with the zucchini for extra texture.

Tips: Keep zoodles crisp by blotting well and cooking briefly. For dairy-free, use ghee and skip the Parmesan. Leftovers keep 1 day in the fridge; rewarm gently to avoid soggy noodles.

This recipe is an original creation inspired by classic Garlic Butter Steak Zucchini Noodles flavors. All ingredient ratios and instructions are independently developed.