Anything fried tastes like heaven, and I classify pan frying just the same. When you make your zoodles, make sure you leave enough time to let them sit and drain. If you twist those zuccs in the zoodle maker, and then get right to cooking, your noodles will be watery and no one wants a watery noodle. Pat them dry with a towel before you start cooking as well.
Steak, marinated in garlic and balsamic sounds simple, but comes out tasting tasty mm mmm good. This whole meal was simple and quick but oh so tasty, Careful how much red pepper flakes you use, because it can end up clearing out your sinus’ if you aren’t a hottness fan.
(1) 1.5-2 lb London broil steak
4 TBSP balsamic vinegar
4 TBSP olive oil
2 cloves garlic, minced
1.5 tsp salt
1/2 tsp pepper
8-9 zucchini, ends cut off
1 tsp red chili pepper flakes
1-2 cloves garlic, minced
salt and pepper to taste
Few tablespoons olive oil
Combine all steak ingredients in a large Ziploc bag and seal. Let marinate for a few hours in the fridge. (Meanwhile, get noodles ready–instructions below)
Slice your noodles, whichever way you can. Put all the noodles into a strainer and sprinkle with some salt, toss to coat. Let sit for a 1/2 hour or so and allow the water to drip out. Then pat down with a paper towel.
Once the meat is ready, heat a few tablespoons of olive oil in a large skillet over medium-high heat. Place steak in pan and allow to cook for 6-7 minutes. Flip meat over, cook another 5-8 minutes, depending on thickness. Try not to over cook or it will get tough!
When the meat is done, take it out of the pan and wait 10 minutes before slicing
Add a bit more olive oil to the skillet with the drippings from the steak over medium heat. Add remaining ingredients and stir continually until noodles are beginning to brown and are softened.
Serve the steak over the noodles =)