If you’re like most of the country, you may have recently caught wind of the low-carb trend which has been sweeping the nation. As the science has shown, eating too many refined carbohydrates can result in bloating, weight gain and other health complications. Still, so many of the best meals are carb-heavy, so how are we to cope with this news? Fortunately, there are plenty of ways to replicate the dishes you love even if you’re on a low-carb diet. And today we have a particularly tasty one.
This recipe for a lemon garlic butter steak with zucchini noodles is a great alternative to a steak and pasta dish, all packed full of delicious flavor and buttery goodness. The texture of the noodles will feel right at home, all without the guilt.
Here’s what you need:
- 1 1/2 pound flank steak, sliced against the grain
- 4 medium zucchini
- 4 tablespoons of olive oil
- 4 minced cloves of garlic
- 2 tablespoons of butter or ghee (clarified butter)
- 1 lemon, juiced and zested
- 1/4 cup of low-sodium chicken broth
- 1/4 cup of chopped parsley
- 1/4 teaspoon of crushed red pepper flakes
- salt
- pepper
- spiralizer
For the marinade:
- 1/3 cup of low-sodium soy sauce
- 1/4 cup of lemon juice
- 1/2 cup of olive oil
- 1 tablespoon of Sriracha
- Here’s what you need to do:
1. First, throw all your marinade ingredients into a Ziploc bag or an otherwise airtight container. Chop up your flank steak into thin strips and throw it into the bag, letting the entire thing marinate in the fridge for 30 minutes to an hour.
2. Next, wash your zucchini and trim the ends. Use your spiralizer to turn your zucchini into skinny noodles. Once they’re ready, set them aside.
3. Bring your steak strips up to room temperature and heat some oil in a skillet over medium-high heat. Once the pan is ready, throw in your steak strips all in a layer and season them with salt and pepper (keep your marinade juices for later in the recipe). Cook for a minute without stirring.
4. Next, add in minced garlic and stir the steak for another minute or two to cook the other side. Take the steak out of the skillet and set it aside on another plate.
5. After that, throw butter, lemon juice and zest, red pepper flakes, chicken broth and the marinade in the same skillet you used to cook the steak. Stir it up and bring it up to a simmer, letting it reduce for about two to three minutes. Keep stirring throughout the process!
6. Finally, throw in your fresh parsley and add your zucchini noodles! Toss the noodles in the sauce for two to three minutes so that everything cooks together. Let the juices reduce for another minute if the zucchini noodles end up adding too much water to the mixture. After that, throw your steak back in the pan for another minute and serve while it’s hot!
The combination of flavors and textures on this dish is sure to be a hit with anyone, low-carb diet or not. Once you’ve mastered this recipe, there are also little tweaks you can add in to change the flavor. For one thing, you can also substitute a dry white wine instead of broth if you’d like for a richer flavor. To help take the water out of the zucchini noodles, you can also salt them before adding them to the recipe later on. Finally, feel free to cook your steak whole before cutting it into strips as well if you want the meat to have a different level of doneness. Enjoy!
Have you tried this recipe for yourself? What do you think?
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