I love trying new recipes. Each weekend I hit the lab (my kitchen) and try out as many recipes as I can. For the next few weeks, I want to start sharing with you some of the , recipes that been easy, yummy and have staying power (they can be reheated and still taste good).
This recipe was so easy and delicious. This is the first time I have truly enjoyed zucchini noodles. Maybe I’ve been away from pasta for too long but I had a real spaghetti experience. This can be reheated in the toaster oven, double boiler or microwave. Tastes great even on reheat. And, my family LOVED it.
Lemon Garlic Butter Steak and Zoodles
- 1 1/2 lb (650g) flank steak
- 4 medium zucchini (or 2- 10 oz package of zoodles)
- 2 tablespoons avocado oil
- 4 garlic cloves, minced
- 2 tablespoons butter or ghee
- 1 lemon, juice and zest
- 1/4 cup chicken broth (you can make your own or buy packaged but please look out for sweeteners and MSG or MSG like ingredients)
- 1/4 cup chopped parsley
- 1/4 teaspoon crushed red pepper flakes
- Salt and fresh cracked pepper, to taste
The steak marinade
- 1/3 cup tamari (or gluten free, sweetener free soy sauce)
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 tablespoon sweetener free hot sauce
- Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the steak strips into the marinade, seal and allow to marinate in the refrigerator for 30-60 minutes
- If you are using whole zucchini, spiralize it.
- If the zucchini is too wet (zucchini contain a lot water), sprinkle with some salt and let sit for 5 minutes then rinse salt off in a colander.
- Bring the steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook for one minute without stirring. You can also cook an entire piece of steak and cut it later when it’s cooked. This is what I do because I’m a bit lazy.
- Add minced garlic, then stir the steak for another minute or two to cook the other side. Remove the steak from the skillet and set aside to a plate.
- In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
- Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Add the steak strips back to the pan and stir for another minute. Serve immediately.