This Flank Steak with Zucchini Noodles is the bright, flavorful summer dinner you’ve been looking for. The steak stays tender and juicy thanks to a quick sear and a savory soy-sriracha glaze, and the zucchini noodles remain pleasantly al dente. With just 20 minutes from start to finish, this complete meal is fast, satisfying, and easy enough for weeknights.
Why You’ll Love This Flank Steak With Zoodles
- Zoodles. Zucchini noodles are a light, fresh alternative to pasta. They stay crisp-tender when briefly cooked and soak up the soy glaze beautifully.
- Super easy to make. The whole recipe takes under 20 minutes and requires minimal prep and a single pan, making it perfect for busy evenings.
- Ideal for warm evenings. This dish delivers big flavor without feeling heavy, so it’s perfect when you want something satisfying but not overly rich.
- Savory soy glaze. The soy sauce, a touch of brown sugar, and Sriracha create a glossy glaze that seasons the steak and adds a pleasant sweet-spicy balance.
What You’ll Need
- Flank steak (about 1 pound)
- Zucchini (4 small, spiralized)
- Olive oil or neutral vegetable oil
- Soy sauce (low sodium recommended; Tamari or coconut aminos work too)
- Sriracha (adjust to taste)
- Garlic (fresh, minced)
- Toasted sesame seeds for garnish
How to Cook Flank Steak and Zucchini Noodles
- Heat the pan: Warm 2 tablespoons of oil in a large frying pan over medium-high heat.
- Sear the steak: Add steak strips (sliced against the grain) and cook 2–3 minutes until browned on all sides. Drain any excess liquid.
- Add the zoodles: Stir in the spiralized zucchini and cook together for about 3 minutes, just until the zoodles are tender-crisp.
- Make the sauce: While the steak cooks, whisk 1/3 cup low-sodium soy sauce (or Tamari) with 1 tablespoon brown sugar, 1 teaspoon Sriracha (or to taste), and 4 cloves minced garlic.
- Combine: Pour the sauce into the pan, toss to coat, and cook for another 2 minutes so the glaze thickens slightly.
- Finish and serve: Remove from heat, garnish with toasted sesame seeds, and serve immediately.
Recipe Tips and Variations
- Slice against the grain. Cutting the steak across the muscle fibers makes each bite more tender. It’s easier to slice thinly while the meat is slightly chilled.
- Try grilling. If you prefer, grill the flank steak for extra smoky flavor, then slice and toss with zoodles and sauce.
- Keep the zucchini skin. Don’t peel your zucchini; the skins help the zoodles hold their shape and add color and nutrients.
- Skip salting raw zoodles. Zucchini holds a lot of water—salting it before cooking pulls out moisture and can make the zoodles soggy.
Serving Suggestions
This skillet is a complete meal on its own, but you can round it out with a warm bread or an extra vegetable side. Options include skillet cheese bread, cornbread, roasted Brussels sprouts, or a simple potato side like roasted or mashed potatoes if you want something heartier.
How to Store Leftovers
- Store cooled steak and zoodles separately in airtight containers in the refrigerator for 5–7 days to prevent the zucchini from becoming soggy.
- You can keep raw spiralized zucchini in the fridge for 2–3 days if wrapped or stored on a paper towel in a container to absorb excess moisture.
- Freezing zoodles is not recommended; they lose texture when frozen and thawed. Cooked flank steak can be frozen in an airtight container for up to 3 months.
- To reheat, warm briefly in a skillet over medium heat until heated through, stirring gently.
FAQs
Flank steak is a long, flat cut from the cow’s lower abdominal area. It’s lean and flavorful, and benefits from quick cooking methods like grilling or a fast pan-sear and from slicing against the grain.
Zoodles are spiralized zucchini made into noodle-like strands as a low-carb pasta alternative. They can be made with a spiralizer or a vegetable peeler and are often sold pre-spiralized in stores.
Choose firm zucchini without soft spots or large blemishes. Small to medium-sized zucchini have fewer seeds and yield better-shaped zoodles.
More Flank Steak Recipes
- Grilled Flank Steak With Blue Cheese Butter
- Easy Steak Salad With Spinach and Mushrooms
- Steak Nachos
Soy Sauce Glazed Flank Steak with Zucchini Noodles
Ingredients
- 1 pound flank steak, sliced against the grain into 1-inch strips
- 4 small zucchini, spiralized
- 2 tbsp olive oil
- ⅓ cup low sodium soy sauce or Tamari
- 1 tbsp brown sugar
- 1 tsp Sriracha, to taste
- 4 garlic cloves, minced
- Toasted sesame seeds, for garnish
Instructions
- Heat oil in a large frying pan over medium-high heat.
- Add steak strips to the heated oil and cook 2–3 minutes, or until just browned on all sides. Drain any liquid.
- Stir in spiralized zucchini and cook for 3 more minutes.
- Meanwhile, combine soy sauce, brown sugar, Sriracha, and garlic; whisk until combined.
- Add the sauce to the pan, stir to combine, and cook for 2 minutes more.
- Remove from heat, garnish with toasted sesame seeds, and serve.
Nutrition
| Sodium: 812 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and portion sizes.
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