Roasted Pepper Steak with Squash Noodles

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 2 pounds flank steak
  • 1 tablespoon coconut aminos
  • sea salt and freshly ground black pepper to taste
  • 1 jar roasted red peppers
  • 1/2 cup almond butter
  • 1/2 can coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • 2 medium zucchini sliced thin lengthwise
  • 2 medium yellow squash sliced thin lengthwise


  • Preheat a large skillet on high heat. Season your london broil on both sides with salt and pepper to taste and put it in the pan. Cook on both sides for 5-7 minutes or how long it takes to cook it through.
  • Take out of skillet and place on a cutting board to rest.
  • In a food processor puree the roasted red peppers. Then add almond butter, coconut milk, garlic powder, onion powder and mustard powder until all is blended together.
  • Add zucchini and squash to the hot pan used for the meat along with the sauce and mix together. Let cook for about 5-8 minutes, until the noodles are soft and cooked through.
  • Once your noodles are done, add your pasta to a dish, thinly slice your broil and lie on top of your pasta. Serve while hot.


SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg-, salad veggies and low carb salad dressing).
GLUTEN FREE: Make sure coconut aminos and red peppers are gluten free.
NUTRITION: 607 Calories; 40g Fat (59.3% calories from fat); 49g Protein; 13g Carbohydrate; 4g Dietary Fiber; 116mg Cholesterol; 175mg Sodium. Exchanges: 1/2 Grain (Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat.
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