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Garlic Butter Steak Bites with Zucchini Noodles

Garlic Butter Steak Bites with Zucchini Noodles

 

  • 1 1/4 lbs (450g) sirloin steak cut into small cubes
  • 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
  • 1 tablespoon The Anointed Olive, LLC EVOO
  • 3 tablespoons Butter Infused Olive Oil, divided
  • 2 teaspoons minced garlic
  • 1/4 cup (60ml) beef or vegetable broth
  • 1 tablespoon minced parsley
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon red chili pepper flakes, optional
  • 1/4 cup Sicilian Lemon White Balsamic Vinegar
  • Marinade:
  • 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)
  • 1 tablespoon The Anointed Olive, LLC EVOO
  • 1 tablespoon Baklouti Agrumato Olive Oil
  • Fresh cracked black pepper, to taste
  • 1/4 cup Sicilian Lemon White Balsamic Vinegar

DIRECTIONS

  1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, EVOO, Baklouti, pepper, and Sicilian lemon balsamic) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.
  2. Heat the EVOO in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.
  3. Place the steak in the skillet in a single layer.  Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.
  4. Add 2 tablespoons butter infused olive oil and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.
  5. In the same skillet, add butter infused olive oil, Sicilian lemon balsamic, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
  6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately.

 

Notes:

You can also use tenderloin, rib eye, flank or strip steak if you like.

Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

Instead of broth, you can enrich the dish with dry white wine.