Low Sodium Garlic Steak Zucchini Noodles - Tasty, Healthy Heart Recipes (2024)

This low sodium garlic steak and zucchini noodles has so much flavor and is quick and easy to put together! Sirloin steak cubes are marinated in my low sodium marinade and cooked to perfection in a delicious garlic butter sauce and combined with healthy, fresh zucchini noodles.

LOW SODIUM GARLIC BUTTER STEAK AND ZUCCHINI NOODLES

Sodium Total 420 mg – Sodium / Serving 105 mg – Calories / Serving 452

Our busy lives call for a fast and easy meal and in as little as 30 minutes, you can create this hearty, fulfilling meal! This garlic-buttery dish is mouthwatering and is one sure to become a low sodium favorite you will love! It pushes down the sodium from over 700+ mg sodium in most recipes to just over 100 mg. The zucchini is good for you and this simple dinner is busting with flavor in every bite. There is something almost primal about the aroma of roasted garlic over steak and with the tossed zucchini is good for you!

THE ZUCCHINI NOODLES

A word on the zucchini noodles. If you don’t have a spiralizer don’t let that stop you from making this recipe. It can be made just as easily with the zucchini sliced into disks. The spiralizer adds a little more surface area to carry the juices and flavors and adds a little more pizazz. But it in no way affects the overall goodness of the meal. Pre-cut zucchini noodles are also available in a perfectly sized 12 oz frozen package for this recipe to save time. This really is the perfect meal for a busy weeknight!

My zucchinis on hand were a little on the small side so in this case I “bulked” them up with some spaghetti noodles for this particular meal. I would normally just use the zucchini, but as it turns out I rather liked it this way. I will probably do this in the future personally, but for the sake of this recipe I will just reflect the Z noodles.

THE STEAK

This recipe uses sirloin steak kabobs cut into small pieces. I chose sirloin because it’s tender and flavorful for the special occasion that my mother was coming over for dinner. I took each kabob and cut into four bite size cubes. But you can use tenderloin or rib eye or even a flank steak too that being what I normally use, as the marinade really helps tenderize and flavor the meat.

MARINADE

The marinade in this recipe tenderizes any meat and gives the steak a deep infusion of flavor. Put the steak cubes and marinade in a Ziploc bag or tight lidded Tupperware type container. I use a container since it can be reused and it seems such a waste of a bag to me.

You can make a big batch of marinade ahead and keep it in the fridge until you’re ready to use it. Marinate for at least 30 minutes or even better overnight. Because I was preparing ahead of time mine were marinated overnight. Oh Yum Yeah!

A really hot pan is the key to this recipe so that a nice crust forms on your meat. Start the meat in a little olive oil for the browning factor, and then add the butter for flavor when tossing with the zucchini.The steak only needs to cook for a few minutes.You do not want to overcook them.Everything moves very quickly when you start so have everything laid out at the ready.

INGREDIENTS

• 1 lbs. Beef, Top Sirloin cut into small generous bite size cubes
• 4 medium Zucchini, spiralized (or a bag of store-bought Zucchini Noodles)
• 3 tbsp Butter Without Salt reserve half
• 1 tbsp Parsley

Marinade

• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• 1/4 cup beef broth no salt added
• 2 tsp smoked paprika
• 2 tbsp minced garlic
• 1 tbsp Pepper, Black
• 2 tsp Natural Mesquite Colgin’s Liquid Smoke Colgin
• 1 tbsp Honey Mustard Grey Poupon

COOKING LOW SODIUM GARLIC STEAK ZUCCHINI

In a bowl, combine the ingredients for the marinade and add the steak cubes in a Ziploc bag or tight lidded Tupperware type container. Mix well and marinate 30 minutes minimum or even better overnight.

Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later as it will all be used.

Place the steak in the skillet spaced apart in a single layer. Do not overcrowd the skillet or meat won’t get the heat around it and caramelize and it will be steam cooked. You may have to work in two batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak bites are golden brown.

Add the butter and garlic to the skillet with the meat and cook for 1-2 minutes. Stir to cover the meat in the sauce. Remove to a plate and set close aside.

In the same skillet, add butter and remaining marinade juices. Scrape skillet while heating to deglaze any caramelized steak bits.

Add the zucchini noodles and toss for two to three minutes till tender. If the zucchini releases too much water, push zucchini to the side and allow the juices to reduce for one minute. Add the steak bites back to the pan to reheat and toss everything together for another minute. Remove everything from hot pan and serve immediately.

As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested on how you liked and served your low sodium garlic butter steak and zucchini noodles. And please share any tips you might have.