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Lemon Garlic Butter Steak with Zucchini Noodles

We are super excited about this meal because the flavors are really on point, especially when you let the steak marinate over night. This is a GREAT and easy meal to make ahead on Sunday prep days for lunches for the week OR wonderful for dinner guests. If you're looking to add some more balance to this meal since it's high in protein, fat and low in carb - throw some steamed broccoli in with it or another favorite veg/side. 

Serving Size: This recipe serves 5 with 4oz of steak and 150grams of zucchini per serving.

Macronutrient Balance: 29g Protein / 17g Fat / 29g Carbs - Per Serving


20 oz skirt steak, sliced into strips

  • 6 large zucchini (about 750 grams)

  • 4 garlic cloves, minced

  • 1 lemon, juice and zest

  • 1/4 cup chopped parsley

  • 1/2  teaspoon crushed red pepper flakes

  • Salt and fresh cracked pepper, to taste

The steak marinade

  • 1/3 cup low-sodium soy sauce

  • 1/4 cup lemon juice

  • 1/4 cup olive oil

  • 1 tablespoon Sriracha sauce (or any hot chili sauce you like)


1. Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the steak strips into the marinade, seal and allow to marinate in the refrigerator for a minimum of one hour. Letting it sit overnight is best. 

2. Wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside. You can add salt to the zucchini to help pull out some of the natural water that this vegetable holds. 

3. Bring the steak to room temperature and a large skillet over medium-high heat — reserve the juices of the marinade for later. Because there is already a decent amount of olive oil in the marinade and it's a fattier cut of steak you won't need to add any olive oil to the pan. Add the steak strips in one layer and season with salt and pepper. You may need to do this in two batches, making sure to keep space between the steak so that the temperature of the pan stays hot and the steak sears nicely rather than creating juices. Cook for one minute without stirring.

4. 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.

5. In the same skillet, add the remaining marinade juices, lemon juice and zest, and red pepper flakes. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Don't overcook the zucchini noodles. You still want to have some of that crunchy texture. There is a very fine line with cooking zucchini noodles before they become soggy. Add the steak strips back to the pan for another 30 seconds. Serve immediately. Enjoy!



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