15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Before cooking

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.

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

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.
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.
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.
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.