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Seared Strip Steak with Crunchy Zucchini Noodles & Sizzling Chili Oil
- 20 min
- 2–6 servings
- 634 kcal / serving
A quick weeknight dish pairing juicy strip steak with crisp zucchini noodles tossed in a bright chili oil. The contrast of tender meat and crunchy noodles stays stable and satisfying for busy evenings.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ¾ lbstriploin (New York strip) steak
- 3 mediumzucchini squash
From the pantry: black pepper, crushed red pepper, salt, toasted sesame oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · julienne peeler (optional) · measuring spoons · mixing bowls · nonstick skillet · tongs
Directions
- Wash, dry, and trim the zucchini, then use a julienne or regular peeler to make noodles. Place them in a medium bowl and set aside.
- Preheat a skillet over medium-high heat.
- Pat the steak dry with paper towels, then place on a plate and season both sides with salt and pepper.
- When the skillet is hot, add a splash of oil and swirl to coat the bottom. Sear the steak for 2–5 minutes per side, depending on desired doneness. Transfer to a clean plate and let rest for 5 minutes; keep the skillet handy for the next step.
- Peel and mince the ginger and garlic. In a small bowl, combine them with oil, crushed red pepper, and salt to form the chili oil.
- Return the skillet to medium heat. When hot, add the chili oil and cook for about 30 seconds until sizzling and fragrant. Remove from heat and immediately drizzle over the zucchini noodles, tossing to coat.
- Thinly slice the rested steak against the grain and portion with the zucchini noodles onto plates.
Two tips
- Prep ahead by julienning the zucchini and keeping the noodles in the bowl; pat them dry just before tossing with chili oil.
- Leftovers refrigerate separately and reheat gently together when ready to eat. You can also swap zucchini noodles for any quick veggie noodles you have on hand.
Nutrition per serving
- Calories
- 634 kcal
- Protein
- 40 g
- Carbs
- 11 g
- Fat
- 49 g
- Fiber
- 3 g
- Sodium
- 100 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.