# 15-Minute Lemon Garlic Butter Steak with Zucchini Noodles 4 portions · US measures · unverified · 10 min publisher preparation · Not provided 15-Minute Lemon Garlic Butter Steak with Zucchini Noodles, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 ½ lb Flank steaksliced against the grain	Marinate steak refrigerated 30–60 min; reserve drained liquid	Sear drained steak 1 min over medium-high; add garlic and cook 1–2 min	Toss zucchini and parsley in sauce 2–3 min; return steak 1 min
⅓ cup Low-sodium soy sauceor coconut amino if you’re strictly paleo
¼ cup Lemon juice
½ cup Olive oil
1 tbsp Sriracha sauceor any hot chili sauce you like
2 tbsp Olive oil
4 clove Garlicminced
to taste Salt and fresh cracked black pepperto taste · Source gives no numeric quantity; use to taste/as garnish as written.
2 tbsp Butter or ghee	Boil reserved marinade in butter/lemon/broth; reduce 2–3 min
1 count Lemonjuice and zest
¼ cup Low-sodium chicken broth
¼ tsp Crushed red pepper flakes
4 count Zucchinimedium	Spiralize zucchini
¼ cup Chopped parsley

## Ingredients - 1 ½ lb Flank steak — sliced against the grain - 4 count Zucchini — medium - 2 tbsp Olive oil - 4 clove Garlic — minced - 2 tbsp Butter or ghee - 1 count Lemon — juice and zest - ¼ cup Low-sodium chicken broth - ¼ cup Chopped parsley - ¼ tsp Crushed red pepper flakes - to taste Salt and fresh cracked black pepper — to taste. Source gives no numeric quantity; use to taste/as garnish as written. - ⅓ cup Low-sodium soy sauce. or coconut amino if you’re strictly paleo - ¼ cup Lemon juice - ½ cup Olive oil - 1 tbsp Sriracha sauce. or any hot chili sauce you like ## Equipment - Stovetop - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Mix marinade soy sauce, lemon juice, olive oil and hot sauce; coat steak strips and refrigerate 30–60 minutes. Spiralize zucchini while it rests. 2. **Step 2.** Heat cooking olive oil over medium-high. Drain steak, reserving marinade, and season with salt and pepper. Sear in one layer 1 minute without stirring. Add garlic and turn for another 1–2 minutes; set aside. 3. **Step 3.** Add butter, whole-lemon juice and zest, chili flakes, broth and reserved marinade. Bring marinade to a full boil before reducing 2–3 minutes. 4. **Step 4.** Add parsley and zucchini noodles; toss 2–3 minutes. Reduce watery juices another minute if needed, return steak and warm 1 minute. Serve immediately. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk, soy, wheat. Check product labels and cross-contact. ## First-cook checks and limits - Marination 30–60 minutes is excluded from declared 25-minute total and the 15-minute title. - Source metric steak amount conflicts with US quantity; US retained. - Reused raw marinade is brought to a full boil in this adaptation; source specifies only simmer. - The publisher gives no measured amount for: Salt and fresh cracked black pepper, to taste. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: 15-Minute Lemon Garlic Butter Steak with Zucchini Noodles](https://www.eatwell101.com/garlic-butter-steak-and-zucchini-noodles-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-15-minute-lemon-garlic-butter-steak-with-zucchini-noodles/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.