Juicy tenderloin steak breaded in almond flour and Cajun seasoning, cooked-up crispy and served with tender zoodles, coated in a buttery lemon and garlic sauce. It’s a complete low-carb meal in one skillet.

I Wanna Head on Over to the Twist & Shout

This one-pan recipe is so irresistibly crunchy and flavor-packed, I often make it even when we aren’t focusing on a low-carb diet.

Find a Two-Step Partner and a Cajun Beat

On tonight’s Kitchen Playlist: Mary Chapin Carpenter’s, “Down at the Twist & Shout.” While it may not be alligator stew, or a crawfish pie, this dish certainly sets a Cajun mood in the kitchen on any given night. Mary Chapin Carpenter’s 1991 hit song earned her a Grammy for Best Female Country Performance the following year. For me, the song just brings back fond memories of dancing in the kitchen to that toe-tapping accordion and irresistible Cajun beat.

Ingredients for Cajun Steak Bites:

• 1 1/4 lbs.-2 lbs. sirloin beef or venison steaks, cubed
• 1 egg, beaten
• 2 Tbsp. half & half or whole milk
• 1 Tbsp. butter (salted or unsalted)
• 1 Tbsp. Extra Virgin Olive Oil (EVOO)
• 1/2 c. almond flour (or other low carb-friendly flour)
• 1 Tbsp. cornmeal
• 1/4 c. grated Parmesan cheese
• 1 tsp. garlic powder
• 1/2 tsp. Cajun seasoning
• 1/2 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. smoked paprika
• 1/4 tsp. granulated sugar

Ingredients for Buttery Lemon Garlic Zoodles:

• 4 medium zucchini, spiralized or finely julienned
• 2 Tbsp. salted butter, divided
• 2 tsp. Sriracha hot sauce
• 1 tsp. fresh parsley, chopped
• 1 tsp. grated Parmesan cheese
• 1 tsp. dried Italian seasoning
• 1/4 tsp. dried thyme
• 1/3 c. fresh-squeezed lemon juice
• 1 Tbsp. fresh minced garlic
• Salt and pepper, to taste

Instructions for Cajun Steak Bites with Buttery Lemon Garlic Zoodles:

1. Using a whisk or large spoon, mix the almond flour, cornmeal, grated Parmesan cheese, and all spices/seasonings in a large bowl. Pour into a large Ziploc bag.
2. In a separate small bowl, whisk together the egg and half & half or milk.
3. Working in batches, dip the cubed steak in the egg wash and place in the large Ziploc bag filled with the flour and seasoning mixture. Shake well to coat.
4. Melt the butter and EVOO in a large iron skillet (or other oven-proof skillet) over medium heat.
5. Cook the Cajun-coated steak bites over medium heat for a 5-7 minutes on each side, until breading is crispy and the internal temperature reaches at least 125 degrees Fahrenheit. Important: Be sure to flip the steak bites only once while cooking, or you’ll lose half of the breading. Trust me on this.
6. Remove the cooked Cajun Breaded Steak Bites from the skillet and place on a cookie sheet on a wire rack.
7. In the same skillet, melt the additional 2 Tbsp. of butter over medium-low heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
8. Then, stir in the lemon juice, Sriracha, Parmesan, and fresh parsley to the pan, mixing well.
9. Add the zucchini noodles (zoodles) to the pan and top with the remaining seasonings. Toss well to coat.
10. Cook for 3-5 minutes, until the zoodles are tender, constantly tossing them in the sauce. Push the cooked zoodles to one side of the skillet. Reduce heat to low.
11. Return the steak bites to the pan and cook for 1-2 minutes more, until warm. Serve immediately.

Storage and Preparation Tips for Zucchini Noodles a.k.a Zoodles:

• Zucchini noodles a.k.a. Zoodles can be prepared and refrigerated up to 2 days before consuming. I place them in a large paper towel-lined tupperware container (to soak up any extra moisture).
• If using fresh zoodles right away, you can place on a paper towel, sprinkle with a little salt, and allow to sit for 10-15 minutes. Then, lightly squeeze the excess moisture from the zoodles before adding to your pot or sauce.
• Zoodles can also be frozen for future use. When it’s garden season, I like to prepare lots of zoodles at once and place them in vacuum-sealed freezer bags for future use. It helps to refrigerate the zoodles overnight in a paper towel-lined baggie or Tupperware container before freezing.
• To prepare frozen zoodles: Simply remove from bag and place them (while they are still frozen) in your skillet with olive oil and seasonings, or, directly in the sauce you have prepared for them. You will need to allow for additional cooking time if working with frozen zoodles.
• Thawing the frozen zoodles prior to cooking is not recommended. They tend to get mushy and brown.

Get More Sauced!

You can find tips on creating zoodles, as well as another delicious low-carb recipe in the link below. Check out my post for Almond Crusted Chicken Parmesan with Zoodles on Sauced!