Lemon Butter Steak and Zoodles
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $28.00
- Nutrition
- 480 cal · 46g protein
- skillet
- high-protein
- one-pot
🍳 1 pan · Picky-eater safe bet: the plain protein, sauce on the side
Lemon Butter Steak and Zoodles is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $28 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain the plain protein, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb New York strip steak
- 4 count zucchini
- 6 cloves garlic
- 1 count lemon
- 4 tbsp unsalted butter
- 3 tbsp tamari
- ½ cup low-sodium beef broth
- ¼ tsp crushed red pepper
- 2 tsp dried parsley
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
Steps
- Pat the steak dry and cut into 1-inch cubes. Season with 1/2 teaspoon black pepper (the tamari adds salt later). Mince the garlic and zest and juice the lemon.
- Spiralize the zucchini into noodles, or use a julienne peeler to make thin strips. Lay them on a towel and lightly salt to draw out water while you cook the steak.
- Heat the oil in a large skillet over high heat until shimmering. Add the steak in a single layer (work in two batches if it does not fit) and sear without moving for 2 minutes, then toss and cook 2 to 3 minutes more until browned and 145°F for medium. Move to a plate and rest 3 minutes.
- Lower the heat to medium. Melt the butter in the same skillet, add the garlic and red pepper, and stir 30 seconds. Pour in the broth, tamari, lemon zest, and lemon juice and simmer 2 to 3 minutes until slightly reduced.
- Pat the zucchini noodles dry and add them to the sauce. Toss for just 2 minutes until barely tender so they stay crisp, not soggy.
- Return the steak and any juices to the pan, sprinkle with parsley, and toss to coat. Serve right away.
- Picky eater tip: set out plain seared steak cubes and plain zucchini noodles with no sauce or red pepper.
- Make ahead: cube the steak, mince the garlic, and zest and juice the lemon up to a day ahead and keep chilled.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 46 g
- Carbohydrates
- 8 g
- Fiber
- 2 g
- Sugar
- 1 g
- Fat
- 30 g
- Saturated fat
- 12 g
- Sodium
- 1,110 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop