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Blackened Cubed 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.

  • 40
    min
  • 4
    SERVINGS
  • 260
    Cal
  • 29 g
    Protein

Ingredients:

  • 4 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, until not pink in center and juices show no pink color, 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.  

264 CALORIES

0 % *

2.7g SAT FAT

0 % DV **

28.7g PROTEIN

0 % DV

4 mg IRON

0 % DV

4.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 steak with zoodles: 264 Calories; 88.2 Calories from fat; 9.8g Total Fat (2.7 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 1.1 g Monounsaturated Fat;) 72 mg Cholesterol; 583 mg Sodium; 14.7 g Total Carbohydrate; 3.1 g Dietary Fiber; 8.9 g Total Sugars; 28.7 g Protein; 0 g Added Sugars; 81.5 mg Calcium; 4 mg Iron; 761 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 5.4 mg NE Niacin; 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 178 mg Phosphorus; 4.9 mg Zinc; 32.1 mcg Selenium; 107 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, Riboflavin, Vitamin B6, Phosphorus, and Choline.

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