Juicy steak and garlicky zoodles come together in this Garlic Butter Steak & Zucchini Noodle Bowl for a rich, low-carb dinner that feels indulgent.
Garlic Butter Steak & Zucchini Noodle Bowl
Cook Mode
Keep the screen of your device on
Ingredients
1 ½ lbs sirloin or ribeye steak
1 tbsp olive oil
Salt and pepper to taste
3 tbsp butter
3 garlic cloves, minced
4 cups zucchini noodles (zoodles)
¼ cup grated Parmesan (optional)
Chopped parsley for garnish
Directions
- Season steak with salt and pepper. Sear in olive oil over medium-high heat, 3–4 minutes per side (for medium-rare). Let rest, then slice thinly.
- In the same pan, melt butter and sauté garlic for 30 seconds.
- Add zucchini noodles and toss for 2–3 minutes until just tender.
- Divide zoodles into bowls, top with steak slices, garlic butter from pan, Parmesan, and parsley.
Notes
- Don’t overcook zoodles—they get watery fast. For extra texture, pat them dry before cooking.
Like this recipe?
Follow @dinnerendeavor on Pinterest