Ingredients
Scale
- 1 1/2 lb (650g) flank steak, sliced against the grain
- 4 medium zucchini
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons butter or ghee
- 1 lemon, juice and zest
- 1/4 cup (60ml) low-sodium chicken broth
- 1/4 cup chopped parsley
- 1/4 teaspoon crushed red pepper flakes
- Salt and fresh cracked black pepper, to taste
- Steak marinade:
- 1/3 cup low-sodium soy sauce (or coconut aminos)
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 tablespoon Sriracha or hot chili sauce
Instructions
- Combine steak marinade ingredients in an airtight container or Ziploc bag. Add flank steak strips, seal, and marinate in the refrigerator for 30 minutes to 1 hour.
- Wash and trim zucchini, then spiralize into noodles and set aside.
- Bring steak to room temperature. Heat olive oil in a large skillet over medium-high heat. Reserve marinade juices for later. Add steak strips in one layer, season with salt and pepper, and cook 1 minute without stirring.
- Add minced garlic and cook 1–2 more minutes until steak is cooked through. Remove steak from skillet and set aside.
- In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Simmer 2–3 minutes to reduce, stirring regularly.
- Stir in parsley, then add zucchini noodles and cook 2–3 minutes. Reduce cooking juices 1 minute if zucchini releases too much water.
- Add grilled steak strips back to the pan, stir 1 more minute, and serve immediately.
Notes
- Marinating steak enhances flavor but can be skipped in a pinch.
- Use a spiralizer or julienne peeler to make uniform zucchini noodles.
- Serve with extra parsley or lemon wedges for garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American