Lemon Garlic Butter Steak with Zoodles

Prep Time 10 mins
Cook Time 15 mins
Total Time 55 mins
Course Entree
Servings 4 servings
Calories 196 kcal


Lemon Garlic Steak with Zoodles

  • 1.5 pounds flank steak sliced against the grain
  • 4 medium zucchini
  • 1 Tbsp olive oil
  • 4 cloves garlic
  • 1 small lemon
  • 1/4 cup low sodium chicken broth
  • 1/4 cup parsley, chopped
  • 1/4 tsp crushed red pepper flakes
  • salt and pepper to taste

The Steak Marinade

  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp sriracha


  • Combine the ingredients for the marinade in a air-tight container or Ziploc bag. Add the steak strips into the marinade, seal and allow marinate in the refrigerator for 30 minutes.
  • In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside.
  • 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.
  • 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, rep pepper flakes, chicken broth and remaining marinade juices. Bring to a summer and allow to reduce for 2-3 minutes, stirring regularly.
  • Stir in the fresh parsley, then add the zucchini noodles and toss for 1 one minute to warm it. Add the steak strips back to the pan and stir for another minute. Serve immediately.



Sodium: 1234mgCalcium: 60mgVitamin C: 82.5mgVitamin A: 1750IUSugar: 5gPotassium: 680mgCholesterol: 12mgCalories: 196kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 15gProtein: 6gCarbohydrates: 12gIron: 2.2mg
Keyword beef, low carb, protein
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