Garlic Butter Steak & squash: It’s just too easy!
Garlic butter summer squash and steak, whipped up in one-pan and baked to perfection. An easy, keto-friendly and low carb dinner idea sure to please!
Butter and garlic: the perfect dinner combination
Let’s face it, on its own summer squash is just meh.
Add a bit of garlic and butter with red pepper flakes and you have a flavor explosion. Not to mention, the delicious garlic butter steak and onions.
This is a hearty dish, full of comfort.
How do I make summer squash noodles?
First, you’ll need a spiralizer.
Buying tip: if you find a highly-rated spiralizer under $15, that’s a great deal.
I cannot recommend a spiralizer enough.
It is a staple in my keto kitchen. I use it for all kinds of veggie pastas to replace my high-carb pasta addiction of the past.
Next, make your summer squash noodles and set aside.
Then, in a cast-iron (or oven-friendly skillet) fry your steak (with onions, if you choose) to your desired wellness.
Add in those summer squash zoodles and bake for about 15 minutes until tender.
What do I serve summer squash with?
I like to put a bit of queso fresco atop my zoodle and steak dishes, along with cilantro and a bit of lime juice.
You may want to try serving your steak and noodles with:
- parmesan cheese and bacon
Easy peasy: one pan garlic butter steak and squash
Picture this: It’s Monday and you’re rushing through the day and trying to get some last minute weekend procrastination completed.
That’s my life right now! That’s why this recipe is just what we needed tonight.
The dishes are there, the same laundry that needs to be folded, the list goes on.
This one-pan garlic butter squash and steak is a life saver and time saver. So full of flavor and rich with juiciness, we devoured this in no time. Quick and easy dinner success all in a low-carb and kets-friendly recipe.
One-pan Garlic Butter Squash & Steak
- 2 summer squash
- 1 lb steak
- 1/2 yellow onion
- 3 garlic cloves
- 2 tbsp butter
- 1/4 lime (for juice)
- 1 tsp cilantro, for garnish
- 1 tsp ground red pepper, optional
- 1/4 cup queso fresco, optional
- In cast-iron skillet on med-high heat, cook steak and onion with a bit of butter until caramelized.
- Add summer squash zoodles with a few slices of butter and garlic.
- Transfer to oven and bake about 15 minutes.
- Remove and add lime juice, cilantro and queso fresco, if desired.
This recipe was inspired by Matha Stewart’s Shrimp Scampi with Yellow Squash Noodles.
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