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.
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. 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.
Season the steak with salt and black pepper. I get my steaks from Omaha Steaks – they have amazing deals! I used two petite sirloin steaks in these photos but use whatever you prefer. 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 saute 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 chipotle flakes, if desired.
Steak with Creamy Chipotle Sauce and Zoodles #lowcarb Click To Tweet
- 1 cup plain Greek yogurt
- 1-2 small chipotles in adobo sauce
- 1 tsp lime juice
- Add all ingredients to a blender and blend until smooth.
- Test for seasoning and add salt if desired.
1.5g net carbs per serving
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