It is 6pm. You are tired. Dinner needs to happen fast. These Garlic Butter Steak Bites are the perfect solution for your busy evening.
They are tender, juicy, and ready in 25 minutes. This meal is a total weeknight dinner lifesaver. It is fresh, light, and perfect for a warm summer night.
What Makes These Garlic Butter Steak Bites Special
You will love how fast this comes together. It is a nutritious healthy reset meal. The steak is perfectly seared and buttery. The lemon adds a bright, fresh pop.
This dish feels like a fancy restaurant meal. However, it uses simple ingredients from your pantry. It is perfect for a fresh summer evening at home.
Simple Method
This recipe is very simple and approachable. You sear the steak quickly in a hot pan. Then you toss the noodles in a tasty garlic sauce. It is beginner-friendly and very fast to clean up.
Ingredients You’ll Need
Most of these items are likely in your kitchen already. Fresh zucchini is at its best right now.
- 1.25 lbs sirloin steak, cut into 1-inch cubes
- 4 medium zucchini, spiralized into noodles
- 3 tablespoons unsalted butter, divided
- 2 teaspoons garlic, minced
- 1 tablespoon olive oil
- 1/4 cup low-sodium soy sauce or coconut aminos
- 1 tablespoon hot sauce (Sriracha or similar)
- Juice of 1/2 lemon
- 1/4 cup beef broth
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Step-by-Step
- Whisk soy sauce, hot sauce, lemon juice, and pepper. Add steak bites. Marinate for 15 minutes.
- Heat olive oil in a large cast-iron skillet. Use high heat until it is shimmering.
- Drain steak and reserve the liquid. Sear steak in a single layer. Cook for 2 minutes per side.
- Work in batches to avoid overcrowding. Remove steak from the skillet. Set it aside.
- Reduce heat to medium. Add 2 tablespoons of butter and garlic. Sauté for 1 minute.
- Pour in reserved marinade and beef broth. Simmer for 2 minutes to reduce.
- Add zucchini noodles to the skillet. Toss for 2 to 3 minutes. Keep them tender-crisp.
- Return steak bites to the pan. Add remaining butter and red pepper flakes.
- Toss to combine. Heat through for 1 minute. Garnish with parsley and serve.
Best Ways to Enjoy It
Serve this meal warm right out of the pan. It looks beautiful with a sprinkle of bright green parsley. You can pair it with a light side salad.
Pack any leftovers for a healthy weekday lunch. The zucchini stays tasty even when cold. Set the table and enjoy a stress-free meal with your family.
Keep It Fresh
Store leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. Reheat them gently in a skillet for the best texture. This helps keep the steak tender and juicy. I do not recommend freezing the zucchini noodles.
Tips for Best Results
- Do not skip the 15-minute marinade for the best flavor.
- Avoid overcrowding the pan to get a good golden crust.
- Use a cast-iron skillet for the most even heat.
- Pat the steak dry before marinating for a better sear.
- Prep your zucchini noodles while the steak marinates to save time.
- Add extra lemon juice at the end for a summer zing.
Ways to Switch It Up
- Swap the steak for shrimp for a lighter summer meal.
- Use coconut aminos to keep this recipe gluten-free.
- Add sliced mushrooms for an extra harvest flavor.
Common Questions
Can I use frozen zucchini noodles?
Fresh zucchini noodles work best for this recipe. Frozen noodles can become too soft and watery when cooked. If you use them, drain them very well.
What is the best cut of steak to use?
Sirloin is a great budget-friendly and lean choice. You could also use ribeye for a richer flavor. Just ensure you cut the pieces into even cubes.
I hope your family loves this quick meal as much as mine does. It makes healthy eating feel like a real treat. Happy cooking!
— Katie Wood
Garlic Butter Steak Bites with Lemon Zucchini Noodles
Ingredients
- 1.25 lbs sirloin steak, cut into 1-inch cubes
- 4 medium zucchini , spiralized into noodles
- 3 tablespoons unsalted butter, divided
- 2 teaspoons garlic , minced
- 1 tablespoon olive oil
- 1/4 cup low -sodium soy sauce or coconut aminos
- 1 tablespoon hot sauce (Sriracha or similar)
- Juice of 1/2 lemon
- 1/4 cup beef broth
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- In a medium bowl, whisk together the soy sauce, hot sauce, lemon juice, and black pepper. Add the steak bites and marinate for 15 minutes.
- Heat the olive oil in a large cast-iron skillet over high heat until shimmering.
- Drain the steak bites from the marinade, reserving the liquid. Sear the steak in a single layer for 2 minutes per side until a brown crust forms. Work in batches to avoid overcrowding. Remove steak from the skillet and set aside.
- Reduce the heat to medium. Add 2 tablespoons of butter and the minced garlic to the same skillet. Sauté for 1 minute until fragrant.
- Pour in the reserved marinade juices and beef broth. Bring to a simmer for 2 minutes to reduce slightly.
- Add the zucchini noodles to the skillet. Toss frequently for 2 to 3 minutes until tender-crisp. Do not overcook to prevent sogginess.
- Return the steak bites to the pan and add the remaining 1 tablespoon of butter and red pepper flakes. Toss to combine and heat through for 1 minute.
- Garnish with fresh parsley and serve immediately.
