Go Back
Lemon Garlic Butter Steak with Zucchini Noodles Recipe

Lemon Garlic Butter Steak with Zucchini Noodles

Juicy sirloin steak bites are seared until browned, then tossed with spiralized zucchini in a lemon garlic butter sauce. This quick dinner serves four and is ready in about 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 1/2 pounds (about 650 g) Sirloin steak, cut into 1-inch cubes
  • 1 tablespoon Olive oil
  • 4 tablespoons Unsalted butter, divided
  • 4 cloves Garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon Red pepper flakes
  • 1/4 cup Beef stock
  • 1/2 lemon Juice of lemon
  • To taste Salt and freshly ground black pepper
For the Zucchini Noodles
  • 4 medium zucchini Medium zucchini, spiralized
  • 1 tablespoon Fresh parsley, chopped, for garnish

Method
 

Step-by-Step
  1. Pat the steak cubes dry with paper towels, then season them with salt, freshly ground black pepper, and Italian seasoning.
  2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the steak in a single layer and sear for approximately 2 to 3 minutes per side, or until browned and cooked to the desired doneness, then transfer it to a plate.
  3. Reduce the heat to medium and add the remaining 2 tablespoons of butter with the minced garlic. Cook for about 30 to 60 seconds, stirring often, and do not let the garlic brown.
  4. Pour in the beef stock and lemon juice, then add the red pepper flakes. Scrape the browned bits from the bottom of the skillet and simmer the sauce for 1 to 2 minutes.
  5. Add the zucchini noodles and toss them in the sauce for about 1 to 2 minutes, just until tender-crisp. Remove them from the heat before they become soft or release too much water.
  6. Return the steak to the skillet and toss briefly so the beef is coated in the garlic-butter sauce. Finish with chopped fresh parsley and serve immediately.

Notes

Sear the steak in batches if needed so the cubes brown instead of steaming. Pat spiralized zucchini dry and keep it slightly undercooked because residual heat will continue to soften it. For whole-cut beef, the USDA recommends a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest.