Garlic-Ginger Striploin Steak with Zucchini Noodles


For the Pork Chops:

  • 4 cloves garlic, minced
  • 3 (1-inch) pieces ginger root, grated
  • 3 striploin (New York strip) steaks, about 4 ½ lbs total
  • 9 medium zucchini squash
  • Black pepper, to taste
  • Crushed red pepper, to taste
  • Salt, to taste
  • 2 tablespoons toasted sesame oil
  • Optional garnish: sliced green onions, sesame seeds


1. Marinate the Steak:

  • In a small bowl, mix minced garlic, grated ginger, a pinch of salt, and a dash of black pepper.
  • Rub the mixture over the striploin steaks, coating them evenly. Let them marinate for at least 15 minutes or up to 1 hour in the refrigerator.

2. Prepare the Zucchini Noodles:

  • Using a spiralizer or a julienne peeler, create noodles from the zucchini squash.
  • Place the zucchini noodles in a colander and sprinkle them with a little salt. Let them sit for about 10 minutes to draw out excess moisture. Then, rinse and pat dry with paper towels.

3. Cook the Steak:

  • Preheat a grill or grill pan over medium-high heat.
  • Cook the marinated striploin steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your preferred doneness.
  • Once cooked, remove the steaks from the grill and let them rest for a few minutes before slicing.

4. Cook the Zucchini Noodles:

  • Heat a large skillet over medium heat.
  • Add the toasted sesame oil to the skillet.
  • Add the zucchini noodles and a pinch of crushed red pepper. Stir-fry for 2-3 minutes until the noodles are just tender but still crisp. Be careful not to overcook them.
  • Season the zucchini noodles with salt and additional black pepper to taste.

5. Serve:

  • Divide the zucchini noodles among plates.
  • Slice the cooked striploin steaks and arrange them on top of the noodles.
  • Garnish with sliced green onions and sesame seeds if desired.
  • Serve immediately and enjoy your healthy and flavorful meal!

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