Garlic Butter Flank Steak, Zucchini, and Summer Squash

A pair of cooking tongs in a skillet with cooked flank steak and squash.

No ratings yet

Garlic Butter Flank Steak, Zucchini, and Summer Squash

Garlic Butter Flank Steak, Zucchini and Summer Squash is a quick, tender, low-carb meal that comes together in about 15 minutes time.

Prep Time5

Cook Time10

Total Time15

Course: Beef recipes, keto main course, main course - beef

Cuisine: American

Keyword: blackstone griddle flank steak recipe, flank steak recipe, garlic butter flank steak, garlic butter flank steak, zucchini and summer squash, quick flank steak recipe, tender flank steak recipe

Servings: servings

Calories: 214kcal

Author: Renee Goerger

Equipment

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

Get Recipe Ingredients

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

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition