To begin, start by cutting your steak into bite-sized pieces. Make sure to pat them dry thoroughly with paper towels, as this step helps achieve a better sear. Transfer the steak bites into a bowl and season generously with salt, pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the steak bites in a single layer. Depending on the size of your pan, you may need to cook them in batches to avoid overcrowding. Sear the steak for about 2 minutes per side or until browned and cooked to your desired doneness. Remove the steak from the pan and set aside.

In the same skillet, reduce the heat slightly and add the butter and minced garlic. Cook for 30 seconds, stirring constantly until the garlic is fragrant and golden. Return the steak bites to the pan and toss to coat them in the garlic butter. Remove from heat and cover loosely to keep warm.

In a separate skillet or the same one (wiped clean), add a drizzle of olive oil and cook the zucchini noodles over medium heat for 2–3 minutes, stirring gently. You want them to be just tender but not mushy. Be careful not to overcook, as zucchini releases water quickly and can become soggy. Once cooked, season with a little salt and pepper.

To serve, plate the zucchini noodles and top them with the garlic butter steak bites. Spoon any remaining pan sauce over the top and garnish with chopped parsley or red pepper flakes if desired.