Garlic Butter Steak with Zucchini Noodles
This garlic butter steak with zucchini noodles features tender marinated flank steak, fresh zucchini, garlic, lemon, and herbs in one easy skillet meal.
7 Servings
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
To make this recipe gluten-free, replace the soy sauce with a gluten-free alternative such as tamari or coconut aminos. Additionally, confirm that the chicken broth used is certified gluten-free. All remaining ingredients are naturally gluten-free when sourced appropriately.