Name: Creamy Chipotle Sauce
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 cup (7 oz) plain Greek yogurt; 1-2 small chipotles in adobo sauce; 1 tsp lime juice; salt

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This low carb creamy chipotle sauce pairs perfectly with steak and zucchini noodles!

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I'm a huge fan of steak and zoodles (zucchini noodles) but this sauce really steals the show! I usually make up more than I need for this dish because it is wonderful as a dip with jicama sticks or cucumber.

You might also like my low carb chicken chipotle pasta!

How to Make Steak with Creamy Chipotle Sauce and Zoodles

The first task is to prepare the zoodles. If you haven't come across this way of preparing zucchini before, I encourage you to read my post What Are Zoodles? for more information. You can make them with a spiralizer or even a julienne peeler – but I have to confess that that the zoodles featured in these photos were bought ready prepared from the grocery store. Yes it's lazy. But VERY convenient, and of course I'm supporting their decision to acknowledge low carbers! 🙂

To make the sauce, add plain Greek yogurt, 1-2 small chipotles in adobo sauce, lime juice and salt to a small food processor.

You can buy the chipotles from the Mexican section of your supermarket – and a little goes a long way, so add them cautiously until the desired heat level is reached. Blend until smooth.

Season two steaks with salt and black pepper. I get my steaks from Omaha Steaks – they have amazing deals! Cook the steaks to your liking, then set aside to rest.

While the steak is resting, add some olive oil to a large pan and sauté the zoodles until cooked. Arrange them on a serving platter. Slice the steak and place it over the zoodles. Spoon over the sauce and finish with more black pepper or chipotle flakes, if desired.