Steak with Vodka Sauce Zucchini Noodles

Steak with Vodka Sauce Zucchini Noodles

If you’ve never made your own sauce, this simple recipe from is a great one to try. Creamy and subtly spicy vodka sauce and steak is a perfect combination… toss it with pasta if you wish, but I think zucchini noodles are best!

Steak with Vodka Sauce Zucchini Noodles

Steak with Vodka Sauce Zucchini Noodles
Container count per serving: 2 green, 1 tsp, ⅓ yellow, ¾ red


  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves of garlic, diced
  • ½ tsp crushed red pepper flakes
  • 1½ tsp dried oregano
  • 1 cup vodka
  • 2 (28 oz) cans peeled plum tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • 4 Tbsp fresh oregano
  • ¾ to 1 cup plain Greek yogurt
  • Grated Parmesan cheese, if desired
  • 1 lb sirloin steak
  • 6 cups zucchini, spiralized with a Veggetti


  1. Preheat oven to 375 degrees.
  2. Begin making the sauce by heating 1 tbsp of the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
  3. Cook the steak by heating the remaining 1 tbsp of oil in another large heavy duty skillet over medium low heat until lightly browned. Cut the steak into bite sized pieces. Turn the heat up and add the steak to the oil in the skillet. Let the steak sit in the pan for about a minute without stirring. Flip the steak pieces and cook for another minute or two, until both sides are well-seared, about 2-3 minutes
  4. Meanwhile, drain the can of tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1½ hours. Remove the pan from the oven and let cool for 15 minutes.
  5. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan. Or blend in the pot if using an immersion blender.
  6. Reheat the sauce, add 2 tablespoons fresh oregano and enough yogurt to make the sauce a creamy consistency. Add water if the sauce it too thick. Add salt and pepper, to taste, and simmer for 10 minutes.
  7. Toss the zucchini noodles into the sauce and top with steak. Serve with a sprinkle of Parmesan and fresh oregano if you wish.

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