A Wednesday Night Steak Recipe: Easy + Delicious

This quick and satisfying dinner makes a Wednesday night feel like a Friday celebration. Steak, simple veggies, and low-carb noodles come together in just 20 minutes. It’s high in protein, fiber-rich, and light on cleanup.

For the steak, I use this method by Downshiftology to cook filets indoors, in about nine minutes. You’ll need a cast-iron skillet, salt, pepper, avocado oil, butter, the steak, and garlic cloves. She also suggests rosemary, which I sometimes use, but not always.

Basically, you sear the steaks (room temperature and covered in salt and pepper) for two minutes on one side and one minute on the other. Then add your butter, garlic, and rosemary before placing the steaks in a 400-degree oven for four to 10 minutes, depending on your desired level of doneness. Then, you let the steak rest for five minutes. And it’s ready!

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While the steak is in the oven, chop up some onions, broccoli, and carrots. Then rinse your low-carb 15-calorie substitute noodles (that link is to the BEST ones out there). They’ll need to be rinsed for a couple of minutes before use. Really. Rinse these for two solid minutes.

When the steaks come out of the oven, let them rest for five minutes on a plate. Use the steak drippings and garlic-flavored oil to cook your vegetables for about six minutes. Then, add your noodles to the skillet to mix and heat up. Add a little crushed red pepper.

Slice your steak, and you are in business! Dinner is ready, and it’s just 20 minutes later.

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For best results, and to keep the cooking time within 20 minutes, you’ll want to take your steaks out of the refrigerator about 30 to 40 minutes before you cook them to bring them to room temperature. You’ll also want a pre-heated oven.

This requires mere minutes of prep work and just a little bit of cooking time. It’s high in protein and fiber. It also suddenly makes Wednesday night one to slow down, gather around the table, get the cloth napkins out, light the candles, turn off the TV, and enjoy — all with just 20 minutes of cooking/prep and very little clean up.

Nashville readers, I picked up everything except the noodles (which I order online) from The Turnip Truck. Their meat is delicious and I trust their vegetables.

Enjoy this ultimate dinner from the Lazy Girl Recipe Collection!

Lazy Girl Pantry Staples for Midweek Filet with Veggies & Low-Carb Noodles

For this recipe, I always have on hand:

• Low-carb noodles: I stock the 15-calorie kind in the pantry; they’re shelf stable
• Onions: Always a staple in my kitchen
• Carrots: They last forever in the fridge
• Fresh broccoli: I don’t always have this on hand, but I often do. If I don’t have a head, I pick one up (or a bag of florets) when getting my steak.
• Avocado oil
• Butter
• Garlic cloves
• Crushed red pepper flakes

The only things I need to purchase are the filets (definitely a splurge item) and, occasionally, fresh rosemary. Everything else? Already in the kitchen. This makes it an easy weeknight “special” dinner without a special trip to the store.

Midweek Filet with Veggies & Low-Carb Noodles

Liza Graves

This quick and satisfying dinner makes a Wednesday night feel like a Friday celebration. Steak, simple veggies, and low-carb noodles come together in just 20 minutes. It’s high in protein, fiber-rich, and light on cleanup.

5 from 1 vote

Print Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Servings 2

Calories 665 kcal

Ingredients

  

1x2x3x

For the Steak

• 2 6oz filet mignon steaks
• Salt & freshly ground black pepper
• 1 tbsp avocado oil
• 2 tbsp butter
• 2-3 garlic cloves smashed
• 1-2 sprigs fresh rosemary

For the veggies + noodles

• 1 cup broccoli florets
• 1 cup carrots sliced thin
• 1/2 cup onion sliced
• 1 1 package low-carb noodles
• Steak drippings from the skillet
• pinch of red crushed pepper

Instructions

 

• Bring steaks to room temperature (30–40 minutes out of the fridge).
• Preheat oven to 400°F.
• Pat steaks dry and season generously with salt and pepper.
• Heat cast-iron skillet over medium-high with avocado oil.
• Sear steaks for 2 minutes on one side, 1 minute on the other. Timing matters. Use a kitchen timer!
• Add butter, garlic, and rosemary to skillet. Tilt pan and spoon melted butter over steaks.
• Transfer skillet to oven. Cook 4–10 minutes, depending on desired doneness. (for a good medium rare, that is right between medium rare and medium, that's 6 minutes. 4 minutes for rare. 7 for medium. 10 for well done)
• Remove steaks and let rest on a plate for 5 minutes.
• While steaks rest, use the garlicky butter and drippings in the skillet.
• Sauté onions, broccoli, and carrots for about 6 minutes.
• Stir rinsed noodles (rinse for a SOLID 2 minutes!) into the vegetables. Heat through and season with crushed red pepper.
• Slice rested steaks and plate over the veggie-noodle mix.
• Spoon any extra pan juices on top.

Nutrition

Calories: 665kcalCarbohydrates: 14gProtein: 45gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 30mgSodium: 151mgPotassium: 423mgFiber: 4gSugar: 6gVitamin A: 11328IUVitamin C: 48mgCalcium: 61mgIron: 1mg

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