Juicy flank steak, buttery garlic sauce, fresh zucchini noodles, lemon, soy, and herbs make this skillet meal easy and wildly satisfying.
I wasn’t trying to be healthy. Let’s just get that out of the way. I mean sure, I used zucchini noodles, but only because I had them on the edge of going bad and I felt vaguely guilty ignoring them. Also, I’d eaten tacos three days in a row and figured maybe my body could use one green vegetable that wasn’t hiding under sour cream.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I had this flank steak thawing—forgotten, honestly, until I opened the fridge to look for cheese and there it was, staring at me like, so… what’s the plan, genius? No real plan. Just vibes. I tossed it in a quick soy and lemon marinade while I panicked about what else to make with it. The spiralizer was buried in a drawer I avoid, but I dug it out. I do that sometimes when I want to feel like the kind of person who uses a spiralizer more than twice a year.
Anyway. I cooked the steak. Sautéed the noodles in garlic butter (because duh), tossed it all together, and the flavor? Kind of knocked me out. Like… buttery, garlicky steak that somehow feels light? That shouldn’t even be allowed. But here we are.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Garlic Butter Steak with Zucchini Noodles Recipe?
You ever make something and immediately regret not doubling the recipe? Yeah. That.
It hits that sweet spot where “comfort food” meets “maybe I am a grown-up now.” The steak is tender and soaks up all that soy-lemon marinade in the best way. It’s savory and bright, kinda like if stir-fry met Italian food on vacation and decided to make a baby. And those zucchini noodles? Look, I have my doubts about zoodles too. Sometimes they taste like sadness. But not here. Here, they soak up that buttery garlic sauce and become actual magic.
It’s low-carb, yes. But more importantly? It’s delicious. If I can feel this good about dinner on a random Wednesday with laundry still in the dryer, that’s a win.
Ingredient Notes:
I didn’t measure everything the first time. You don’t have to either. This isn’t a baking blog.
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Flank steak – It’s lean and flavorful, and if you slice it against the grain, it’s ridiculously tender. Skip that and… chew forever.
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Zucchini noodles – Yes, they’re trendy. But also? They’re actually good when you cook them right. Bonus: no post-pasta nap.
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Garlic – Four cloves. Or five. Or six. Live your truth.
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Olive oil – Part of the marinade and also helps sear the steak. Doesn’t need to be fancy.
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Butter – The actual soul of the sauce. Don’t skimp.
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Parsley – Optional but lovely. Makes you feel like you know what you’re doing.
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Chicken broth – Gives the noodles more body. I once used veggie broth and it was fine. Just… not quite the same.
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Lemon – Juice and zest both matter. It’s the sparkle in this dish.
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Soy sauce – Adds depth and umami to the steak. Don’t skip it.
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Red pepper flakes – That low-key heat that hits after the fact. I usually forget them and then get annoyed.
How To Make Garlic Butter Steak with Zucchini Noodles?
This is one of those “don’t blink” dinners. It comes together faster than the time it takes to scroll through TikTok looking for dinner ideas.
Step 1: The marinade moment
I sliced the steak into strips—thin, against the grain, which I only learned how to do after years of making steak that felt like chewing a wallet. Threw it in a bowl with soy sauce, lemon juice, zest, olive oil. Covered it. Threw it in the fridge while I debated cleaning out the spice cabinet. (Spoiler: I did not.)
Step 2: Searing the steak
Pulled out my cast iron (which always feels like a commitment). Heated some olive oil, then dumped in the steak. It sizzled immediately—always a good sign. Let it brown, then added the garlic. Things started smelling very promising. Cooked it through, then pulled it out of the pan so it didn’t overcook. Wrapped it in foil. Felt smug.
Step 3: The buttery noodle magic
Same pan. No cleaning. Added butter. Watched it melt like therapy. Tossed in the zoodles, lemon juice, some chicken broth, and the parsley. A bit of leftover marinade went in too, because I hate wasting flavor. Let it all simmer until the noodles were soft but not limp. I don’t like sad noodles.
Step 4: The best part
Threw the steak back in, gave it all a stir, and tasted it right from the skillet. Added a squeeze of fresh lemon because… well, because I like the drama of it.
Want To Save This Recipe?
Storage Options:
If you somehow have leftovers, you can store them in a container in the fridge for 2–3 days. They reheat fine—just gently in a skillet, with a splash of broth or water. No microwave blasting, please. That’ll make the zoodles go all limp and weird.
Would I freeze this? No. Just… no. It’s too fresh and zoodle-y for that.
Variations and Substitutions:
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Swap the steak – Use sirloin, chicken, or shrimp. Whatever’s in the fridge.
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No zucchini? Use regular noodles. Or spaghetti squash. Or rice. I won’t tell anyone.
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Add veggies – Mushrooms? Spinach? Bell peppers? Sure.
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Make it spicy – Add sriracha, hot honey, whatever makes you happy.
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Dairy-free? Use all olive oil. You’ll miss the butter, but you’ll survive.
What to Serve with Garlic Butter Steak with Zucchini Noodles?
It’s honestly enough on its own, but if you’re feeling extra:
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Garlic bread – Yes, even with zoodles. Balance.
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A crisp salad – Arugula + lemon vinaigrette = perfect pairing.
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A glass of wine – Something dry. Or sparkling. Or whatever’s open.
Frequently Asked Questions:
Do I really need to marinate the steak?
Yes. Even if it’s just 30 minutes. The flavor’s worth it.
Will kids eat this?
If they like steak and garlic, yes. If not, call it “zoodle stir-fry” and bribe them with dessert.
Can I meal prep this?
Sure, but zoodles get weird after a day or two. Best enjoyed fresh.
This Garlic Butter Steak with Zucchini Noodles recipe wasn’t born from a plan. It came from hunger, laziness, and the stubborn refusal to throw out perfectly good zucchini. But it turned out to be one of my favorite weeknight meals—flavorful, fast, and just fancy enough to feel like a win.
If you make it, I’d love to know. Did you change it up? Add too much garlic on purpose? Eat it straight from the pan like a feral gremlin with zero shame? (Respect.)
Tell me. I’m here for the chaos and the culinary victories.
—Still smelling like garlic (and proud of it),
Your kitchen buddy and accidental zoodle convert
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Garlic Butter Steak with Zucchini Noodles
Ingredients
For the Steak and Marinade:
- 1.5 lbs flank steak
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup lemon juice
- Zest of 1 lemon
For the Skillet:
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons unsalted butter
- 1/4 cup chicken broth
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon approximately 2 tablespoons
- 1 pinch red pepper flakes
- Salt and pepper to taste
- 3 medium zucchini spiralized into noodles (or pre-packaged zucchini noodles)
- Lemon wedges for serving
Instructions
Marinate the Flank Steak
- Begin by slicing the flank steak into thin strips, cutting against the grain to ensure tenderness. Place the sliced steak in a large bowl. Add the olive oil, soy sauce, lemon juice, and lemon zest. Stir to combine, cover, and refrigerate for at least 30 minutes.
Sear the Steak
- Once marinated, remove the steak from the refrigerator. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated steak (reserving the remaining marinade) and cook for 4–5 minutes, stirring occasionally, until browned. Add the minced garlic and cook for an additional 1–2 minutes, or until fragrant. Remove the steak from the skillet and set aside. Cover loosely to keep warm.
Prepare the Zucchini Noodles
- In the same skillet, melt the butter over medium heat. Add the zucchini noodles and stir to coat in the butter. Squeeze in the juice from half a lemon. Season with salt, pepper, and a pinch of red pepper flakes. Add the chicken broth and a few spoonfuls of the reserved marinade. Sprinkle in the chopped parsley and stir well.
Simmer and Finish
- Allow the zucchini noodles to cook for 4–5 minutes, or until tender and most of the liquid has reduced. Return the cooked steak to the skillet and stir gently to combine. Remove from heat.
Serve
- Garnish with additional parsley and lemon wedges if desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
