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.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 14
Ingredients
Preparation
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Step 1
Coat Cubed Steaks with cooking spray; season with blackening seasoning and salt.
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Step 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.
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Step 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.
Nutrition Information
264 Calories
2.7g SAT FAT
29g PROTEIN
4 mg IRON
4.9 mg ZINC
* 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.
Safe Handling Tips:
- 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.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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