Garlic Butter Flank Steak, Zucchini, and Summer Squash is a quick and tender, low-carb/keto, beef and veggie dish that comes together in about 15 minutes time.
Serve this tender and delicious flank steak as is, or over rice, noodles, or mashed potatoes. The choice is yours.
For other quick and easy low-carb recipes you'll also enjoy, head on over to Ground Pork and Cabbage Skillet, Chicken Parmesan Stuffed Portobellos, Bacon Wrapped Broccoli Stem Appetizers, and Turkey Parmesan Stuffed Peppers.
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Table of Contents Found Here
- The ingredient list:
- Ingredient information:
- Are flank steak and skirt steak the same thing?
- What are the differences between flank steak and skirt steak?
- Can skirt steak be used in this recipe?
- How to slice beef across the grain:
- Health benefits of zucchini:
- Health benefits of yellow summer squash:
- Tips for recipe success:
- Recipe add-in or substitution suggestions:
- Vegetable add-in suggestions:
- Serving Suggestions:
- How to remove the smell of garlic from hands:
- Related recipes you'll also enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
FLANK STEAK - Flank steak is derived from the lower abdominal area, making it a relatively lean cut of beef with a distinct grain pattern.
Flank steak is a tough cut of beef that benefits from a quick cooking method and slicing across the grain to achieve maximum tenderness. Flank steak can sometimes also be known as London broil in the market.
GARLIC - Using fresh garlic cloves will give the utmost garlic flavor to the beef and vegetables in the finished dish. However, jarred garlic may also be used, if preferred.
I minced the garlic cloves fairly well using a chef's knife before adding them to the skillet with the butter. However, using a garlic press is a great way to crush cloves even finer.
As you can see from the video, I used a considerable amount of minced garlic (approximately three tablespoons), but feel free to adjust the amount to suit your taste.
BUTTER - Salted butter is the ideal choice for this dish. I wrote the recipe using 12 tablespoons (1 ½ sticks) of salted butter, which I melted in a skillet along with the minced garlic.
Cook the butter and garlic together for a few minutes, adding a pinch of pepper to help cook out the rawness of the garlic, before adding the meat and vegetables.
ZUCCHINI - I chose to use zucchini in this recipe because it's prolific in summer. I recommend using zucchinis that are small to medium-sized so the seeds inside aren't large and pronounced.
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YELLOW SUMMER SQUASH - As with zucchini, yellow summer squash have the best flavor and texture when they're small to medium in size.
What I found fascinating and didn't know before writing this post is that yellow summer squash is actually a fruit, but they are commonly used in savory dishes as a vegetable.
ONIONS - Sweet onions are what I used in this recipe, but any onion will work, which is why I didn't specify a particular variety. Use what you have on hand, or your favorite variety.
Chop the onions to a relatively uniform size as the zucchini and yellow summer squash, so they'll all cook at the same rate.
LEMON JUICE - The small amount of lemon juice balances the flavors of the butter and garlic, cutting through the richness to add a bright pop of flavor. If lemon juice is unavailable, apple cider vinegar is a good substitution.
BLACK PEPPER - I always use freshly cracked black peppercorns. I like to keep a small covered container of fresh ground black pepper on the counter next to the container of kosher salt so my two go-to seasoning staples are always at the ready.
KOSHER SALT - As mentioned above, kosher salt is my preferred salt for all cooking and baking. If you are using table salt instead of kosher salt, please refer to the gray box below for valuable information.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Are flank steak and skirt steak the same thing?
No, they are not the same, but they both have a bold, beefy flavor, and both are best when thinly sliced and cooked quickly at a high heat.
What are the differences between flank steak and skirt steak?
Flank steak comes from the abdominal section of the cow, and the skirt steak comes from the diaphragm.
Flank steak is an oval-shaped, thicker piece of meat compared to a skirt steak, which is long, thin, and narrow.
Both flank steak and skirt steak benefit from quick, high-temperature cooking methods to prevent them from becoming dry. However, skirt steak lends itself more to marination than flank steak due to its looser grain structure and higher fat content.
A flank steak is a leaner cut of meat with a finer grain structure, which is why it's crucial to slice the meat against the grain for tenderness.
Can skirt steak be used in this recipe?
Yes, you may use either a flank steak or a skirt steak for this recipe.
How to slice beef across the grain:
Health benefits of zucchini:
Zucchini promotes healthy digestion as it contains both soluble and insoluble fiber. It may also help control blood sugar due to its fiber, which can help increase insulin sensitivity.
Health benefits of yellow summer squash:
Yellow summer squash is an excellent source of vitamin C, vitamin B6, and fiber. It's low in calories, supports eye health, and may also help to regulate blood sugar.
Tips for recipe success:
Cooking the zucchini and summer squash quickly at a high temperature helps them retain their shape and prevents them from becoming mushy.
Slicing the beef thinly is easiest to do if the meat is partially frozen.
Always slice across the grain for tender meat.
For the best flavor, use salted butter.
Recipe add-in or substitution suggestions:
There are no rules about what type of protein to use for this method of cooking. You may substitute boneless, cubed, or sliced chicken, as well as pork, for beef. However, when doing so, ensure the meat is cooked to the proper internal temperature using an instant-read thermometer.
Feel free to add any type of vegetable you enjoy to this recipe. The key is to keep all the veggies roughly the same size to maintain comparable cooking times.
However, tougher root vegetables, such as carrots, parsnips, rutabaga, and turnips, will require slightly longer cooking due to their firmer texture. Therefore, I advise starting with these types of veggies on the cooking surface before adding softer vegetables, like squash or peppers.
Vegetable add-in suggestions:
- broccoli florets
- cauliflower florets
- bell pepper slices (any color)
- Brussels sprouts (quartered)
- green beans (trimmed)
- eggplant (diced)
- sugar snap peas (trimmed)
- carrots (sliced and chopped)
- parsnips (sliced and chopped)
- radish (slice and chopped)
- celery (chopped)
- asparagus (chopped)
- scallions
Serving Suggestions:
You can serve this delicious flank steak as is, or on top of rice, noodles, mashed potatoes, baked potatoes, quinoa, barley, lentils…you name it!
Any way you serve it (low-carb, by itself, or with a starchy side), you'll love the flavor of this Garlic Butter Flank Steak with veggies.
How to remove the smell of garlic from hands:
It may sound odd and simplistic, but if you run your hands and fingers under water while rubbing them on a stainless steel spoon or utensil, you'll quickly and easily remove any lingering smell of garlic from your hands. Magic!
Related recipes you'll also enjoy:
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Printable Recipe Card
Garlic Butter Flank Steak, Zucchini, and Summer Squash
Equipment
- Blackstone griddle optional
- garlic press optional
- citrus juicer optional
Ingredients
- 1 pound flank steak (slightly frozen) sliced across the grain into ¼" slices
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 2 medium zucchini chopped into ½" chunks
- 2 medium yellow summer squash chopped into ½" chunks
- 1 medium onion chopped into ½" chunks
- 1½ sticks (12 tablespoons) salted butter
- 3 tablespoons minced garlic
- 1 teaspoon fresh lemon juice
Instructions
- Slice the partially frozen flank steak across the grain into ¼" slices. Season with salt and pepper to taste. Set aside.
- Add the butter, minced garlic, and lemon juice into a large skillet over medium heat. Cook and stir until the butter is fully melted and the garlic has a chance to cook for 2-3 minutes. Add ⅛ teaspoon of black pepper and reduce the heat to low.
- Heat an outdoor griddle, indoor griddle pan or 2 large skillets, over medium-high heat. Add 1 tablespoon of avocado oil to the griddle (divide if using 2 large skillets).
- Add the chopped and sliced zucchini, onion, and summer squash to the heat on the griddle (or in a skillet) and season with salt and pepper to taste. Immediately add the sliced and seasoned beef to the griddle (or second skillet). Cook the meat and veggies for approximately 7-8 minutes, stirring occasionally, until the meat is still slightly pink in the center but seared on the outside, and the veggies are soft and tender, but not mushy.
- Transfer the meat and veggies into the skillet with the garlic butter and toss lightly to combine all the flavors. Cook the beef and veggies in the garlic butter for an additional 3-4 minutes on medium-low before serving.
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating today's delicious beef flank steak recipe as much as I've enjoyed bringing it to you.
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Until we eat again, I hope you have a delicious day!
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