Garlic Butter Steak with Zucchini Noodles (Zoodles)

A juicy, garlicky, lemony skillet meal bursting with flavor — quick, healthy, and ultra satisfying.

Introduction

This Garlic Butter Steak with Zucchini Noodles is a fast skillet recipe made with tender marinated flank steak, buttery garlic sauce, fresh lemon, and light zucchini noodles. It’s high-protein, low-carb, and perfect for a 20-minute dinner that tastes like a restaurant meal.
The combination of the savory soy-lemon marinade and the rich garlic butter sauce makes this dish unbelievably flavorful, while the zoodles soak up every drop of the sauce.

Ingredients

For the Steak

• 1 ½ lb (650g) flank steak, sliced thinly against the grain
• 4 medium zucchini, spiralized
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp butter or ghee
• Juice + zest of 1 lemon
• ¼ cup (60 ml) low-sodium chicken broth
• ¼ cup fresh parsley, chopped
• ¼ tsp crushed red pepper flakes
• Salt & black pepper, to taste

For the Steak Marinade

• ⅓ cup low-sodium soy sauce (or coconut aminos)
• ¼ cup lemon juice
• ½ cup olive oil
• 1 tbsp Sriracha (or any hot chili sauce)

Instructions (Detailed)

Marinate the Steak

1. In a bowl, whisk together soy sauce, lemon juice, olive oil, and Sriracha.
2. Add sliced flank steak to a Ziploc bag or airtight container.
3. Pour marinade over the steak, seal, and shake to coat evenly.
4. Refrigerate 30 minutes to 1 hour to tenderize and infuse the meat with flavor.
5. Tip: Do not marinate longer than 4 hours — the lemon will begin to “cook” the meat.

Prepare the Zucchini Noodles

1. Wash zucchini and trim the ends.
2. Use a spiralizer to make long, pretty noodles.
3. Set aside on paper towels to let excess moisture drain.
5. This keeps the final dish from becoming watery.

Cook the Steak

1. Remove steak from the fridge and let it rest 10 minutes at room temperature.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Add steak strips in a single layer (don’t overcrowd).
4. Season lightly with salt and pepper.
5. Cook 1 minute without stirring to sear.
6. Add garlic, stir, and cook 1–2 more minutes until browned but still juicy.
7. Remove steak to a plate, reserving marinade juices for later.

Make the Garlic Butter Sauce

1. In the same skillet, melt butter.
2. Add lemon juice, lemon zest, red pepper flakes, chicken broth, and leftover marinade juices.
3. Scrape the bottom of the pan to release all browned bits (flavor!).
4. Let simmer 2–3 minutes to slightly reduce and thicken.

Cook the Zoodles

1. Add zucchini noodles to the skillet.
2. Toss in the sauce for 2–3 minutes, just until softened but still firm.
3. If too watery, cook 1 more minute to reduce juices.
4. Stir in parsley for freshness.

Combine & Serve

1. Return steak to the pan.
2. Toss with the zucchini noodles until everything is glossy and coated in garlic butter.
3. Serve immediately with lemon wedges or extra parsley.

Serving Suggestions

• Top with grated Parmesan (SO good!)
• Add sliced cherry tomatoes for color
• Serve with mashed potatoes if you want more carbs
• Pair with cauliflower rice for a keto bowl

Storage

• Refrigerate up to 3 days
• Reheat gently in a skillet — zoodles get soft if microwaved
• Steak alone freezes well; zoodles do not

Extra Tips

• Flank steak cooks FAST — don’t overcook or it becomes tough.
• You can substitute with sirloin or ribeye strips for a richer taste.
• Add mushrooms or bell peppers for extra veggies.
• Replace zucchini noodles with egg noodles or pasta if preferred.