This low-carb meal is a feast for your taste buds while keeping you on track with your health goals
Nutrition Details:
KCAL: 467
Protein: 39g
Fats: 31g
Carbohydrates: 8g
Ingredients:
1 1/2 lb (650g) flank steak, sliced against the grain
4 medium zucchini
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons butter or ghee
Juice and zest of 1 lemon
1/4 cup (60ml) low-sodium chicken broth
1/4 cup chopped parsley
1/4 teaspoon crushed red pepper flakes
Salt and fresh cracked black pepper, to taste
Steak Marinade:
1/3 cup low-sodium soy sauce (or coconut aminos for paleo)
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon Sriracha sauce (or any hot chili sauce you like)
How to Prepare:
1️⃣ Combine the ingredients for the steak marinade in an airtight container or a Ziploc bag. Add the flank steak strips into the marinade, seal, and allow them to marinate in the refrigerator for 30 minutes to one hour.
2️⃣ Meanwhile, wash and trim the ends of the zucchini. Using a spiralizer, create zucchini noodles and set them aside.
3️⃣ Bring the flank steak to room temperature and heat oil in a large skillet over medium-high heat. Reserve the marinade juices for later. Add the steak strips in one layer, season with salt and pepper, and cook the steak for one minute without stirring.
4️⃣ Add minced garlic, then stir the flank steak for another minute or two to cook the other side. Remove the grilled steak from the skillet and set it aside on a plate.
5️⃣ In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and the remaining marinade juices. Bring it to a simmer and let it reduce for 2-3 minutes, stirring regularly.
6️⃣ Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook them. Allow the cooking juices to reduce for one minute if the zucchini releases too much water. Finally, add the grilled steak strips back to the pan and stir for another minute.
Enjoy 😉