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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Servings:
Ingredients
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.