Garlic Butter Steak with Zucchini Noodles - Phase 3

What a treat steak is! This dish is so good, you can serve it at a dinner party! Have a delicious chopped salad on the side with homemade ranch! 

Garlic Butter Steak with Zucchini Noodles
Phase 3
Serves 4

1lb steak, cut into cubes (sirloin, filet, ribeye)
4 medium zucchini, spirilized
3T my Vegan Butter (my recipe here)
2 tsp minced garlic
1/4 c beef broth
1T minced fresh parsley
1 tsp chopped fresh thyme leaves
Juice of half a lemon

Marinade
1/4 cup tamari or coconut aminos
1T olive oil
1T hot sauce (optional)
1 tsp cracked black pepper
Juice half a lemon

Mix the marinade ingredients together and add the beef. Stir and let sit at least an hour, or overnight.
Put the zucchini noodles in a collandar and sprinkle with salt. Mix around and let sit over a bowl or in the sink for 10-15 minutes. Rinse with cold water and allow to drain. Set aside.

Heat 1T vegan butter in skillet and add drained beef- keep marinade for later in recipe. Do not over crowd the skillet, you may need to cook in batches. You want the meat to brown.
Add 1T vegan butter and garlic to the pan. Stir to coat the meat. Remove to plate and set aside.
In the same skillet, add remaining butter, lemon juice, beef broth and remaining marinade. Bring to simmer, and reduce for 2-3 minutes. Add zucchini noodles and cook for only a couple minutes. Add herbs. Stir and cook 1 minute. Add steak back to pan to reheat. Serve with salad or other veggies on the side.