Sautéed zucchini makes an excellent side dish for a steak topped with blue cheese butter, but this dish goes a step further by combining all of those delicious flavors. Steak and Zoodles with Blue Cheese Sauce is a perfect summer meal when you are in the mood to fire up the grill and use your farm-fresh zucchini. Zoodles, made from zucchini noodles, are as fun to make as they are to eat. There are a lot of spiralizers on the market now, and having this kitchen gadget leads to endless possibilities for new takes on vegetables.
4 medium zucchini, green or yellow
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups skim milk
4 ounces and 4 tablespoons crumbled blue cheese, divided
¼ teaspoon white pepper
16 ounces sirloin steak, grilled to desired degree of doneness and cut into thin strips
- Spiralize zucchini into thin noodles. Place zoodles in a colander over a large bowl, sprinkle with salt and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 to 2 minutes. Add flour and cook another minute. Gradually add the milk, whisking as the sauce thickens. Reduce heat to lowest setting and add 4 ounces blue cheese and white pepper. Whisk together until cheese has melted.
- Place zoodles in a tea towel and gently squeeze over bowl to remove excess water. Place zoodles in skillet with blue cheese sauce and gently combine with the sauce. Cook for about two minutes, until heated through.
- To serve, top zoodles with equal amounts of steak and remaining blue cheese.