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Blackened Cubed Steaks with Zoodles

blackened cubed grassfed beef steaks with zoodles

“This recipe is bursting with flavor and is a one pan dinner! Simply seasoned zucchini noodles and tomatoes served with blackened cubed steak.“
– BeefItsWhatsForDinner.com

INGREDIENTS:

  • 4 grass-fed beef Cubed Steaks (about 4 ounces each)
  • 1/4 teaspoon cooking spray
  • 1 tablespoon no-salt blackening seasoning
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 cup grape tomatoes, halved
  • 1 pound zucchini, spiralized
  • 1 pound yellow squash, spiralized
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup lemon juice
  • 1 teaspoon freshly grated lemon peel
  • 2 tablespoons grated low-fat Parmesan cheese

COOKING:

  1. Coat Cubed Steaks with cooking spray; season with blackening seasoning and salt. 
  2. Heat oil in large nonstick skillet over medium-high heat until hot. Place steaks in skillet; cook 6 to 8 minutes to medium (160°F) doneness, turning once. Remove steaks; keep warm.
  3. Add garlic and tomatoes to skillet; cook 1 to 2 minutes or until garlic is fragrant. Add zucchini, squash and pepper; cook and stir 2 to 3 minutes or until just tender. Stir in basil, lemon juice and peel. Return steaks to skillet; cook another 1 to 2 minutes or until steaks are warmed through. Sprinkle with cheese before serving.  
    Order Grass-Fed Beef
    • Wash hands with soap and water before cooking and always after touching raw meat.
    • Separate raw meat from other foods.
    • Wash all cutting boards, utensils, and dishes after touching raw meat.
    • Do not reuse marinades used on raw foods.
    • Wash all produce prior to use.
    • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
    • Cook Ground Beef to 160°F as measured by a meat thermometer.
    • Refrigerate leftovers promptly.