Steaks are great on the grill, but sometimes I want a juicy steak right on the stovetop. This recipe is so easy to make and you get a nicely cooked steak with some tender zucchini pieces!
This steak zucchini skillet is made with only one pan, so not only will you get a delicious dinner, but it is an easy weeknight dinner to clean up!
Yields 2 servings of Keto Zucchini Steak Skillet
The Preparation
- 16 ounces sirloin steak
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 2 teaspoons fresh garlic, finely chopped
- 12 ounces zucchini
- salt and pepper, to taste
- 2 tablespoons fresh parsley, for garnish
The Execution
1. Measure out and prepare all the ingredients. Dice the zucchini.
2. Let the steaks sit on the counter to reach room temperature. Chop the steaks into pieces.
3. On medium to high heat, add the olive oil, butter, steak, and garlic to a skillet and cook. Flip to brown on both sides.
4. Add the diced zucchini to the skillet and cook for a few more minutes.
5. Stir to combine well so everything is flavorful.
6. Season with salt and pepper and stir well. Remove from heat.
7. Top with chopped parsley and serve.
This makes a total of 2 servings of Keto Steak Zucchini Skillet. Each serving comes out to be 845 calories, 62.1g fats, 3.9g net carbs, and 63.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce sirloin steak | 1102 | 63.5 | 0 | 0 | 0 | 122.5 |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 4 tablespoon unsalted butter | 407 | 46 | 0.1 | 0 | 0.1 | 0.5 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 12 ounce zucchini | 51 | 1.2 | 9.2 | 3.4 | 5.8 | 3.9 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon fresh parsley | 3 | 0.1 | 0.5 | 0.3 | 0.2 | 0.2 |
| Totals | 1691 | 124.3 | 11.6 | 3.8 | 7.8 | 127.4 |
| Per Serving (/2) | 845 | 62.1 | 5.8 | 1.9 | 3.9 | 63.7 |
Keto Steak Zucchini Skillet
Ingredients
- 16 ounce sirloin steak
- 1 tablespoon olive oil
- 4 tablespoon unsalted butter
- 2 teaspoon fresh garlic finely chopped
- 12 ounce zucchini
- salt and pepper to taste
- 2 tablespoon fresh parsley for garnish
Instructions
- Measure out and prepare all the ingredients. Dice the zucchini.
- Let the steaks sit on the counter to reach room temperature. Chop the steaks into pieces.
- On medium to high heat, add the olive oil, butter, steak, and garlic to a skillet and cook. Flip to brown on both sides.
- Add the diced zucchini to the skillet and cook for a few more minutes.
- Stir to combine well so everything is flavorful.
- Season with salt and pepper and stir well. Remove from heat.
- Top with chopped parsley and serve.
This made for an easy meal when I didn’t feel much like cooking! I thought it might benefit from a bit more of an Asian flavor profile, so I added a bit of soy sauce to my leftovers, topped it with a spoonful of kimchi, and it was perfect.
Glad you enjoyed it, Aileen! Thanks for the feedback — That soy sauce and kimchi combo sounds delicious.
Delicious! Made 2X. However, I was getting requests to maybe cut back the butter. Next time I’ll try with half the butter. Easy and yummy. Another recipe for the rotation!
You can definitely do that – just make sure to adjust the macros. If you need additional fat, you could add some cheese over the top before serving (or serve with some roasted vegetables that’s been coated in oil). Glad to hear you guys enjoyed it either way!