Some meals are built to behave.
This one isn’t.

Tom Yum Steakhouse Zoodle Smash starts with steak that actually gets a proper sear — the kind that smells like a kitchen worth standing in. Tomatoes soften and split, releasing that bright, almost jammy acidity. Chickpeas soak up everything around them, quietly turning into something much more than filler. Zoodles keep it light, fresh, and fast — a clean backdrop, not a compromise.

Then Flavor Pump’s Tom Yum KO ties it all together.

Lime-forward, savory, and gently spicy, it cuts through the richness of the steak and lifts everything else with that unmistakable Thai-style sharpness. It’s bold without being heavy. Complex without trying too hard.

Every bite moves:
acid → heat → umami → back again.
Nothing flat. Nothing wasted.

This isn’t a bowl pretending to be indulgent.
It just is.

Cooking Instructions

🥒 Zoodles, Kept Honest

Spiralize zucchini and pat dry. Give them a quick 20–30 second toss in a warm pan. They should still snap.

🍅 Tomato & Chickpea Base

In the same pan, add cherry tomatoes and chickpeas. Let the tomatoes soften and blister while the chickpeas warm and lightly crisp, picking up all the residual flavor.

🥩 Steak, Properly Done

Heat a pan until hot. Add oil, then skirt steak sliced against the grain. Sear until browned and just cooked through. Remove and rest.

🥣 Build the Bowl

Zoodles first.

Next, tomatoes and chickpeas.

Finally, the steak.

🌶️ Tom Yum Finish

Sprinkle Tom Yum KO generously and toss until everything is coated and glossy.

Kick It Up a Notch

🥜 Crunch Factor
Crushed peanuts or crispy shallots. Texture is non-negotiable.

🌿 Fresh Hit
Cilantro, scallions, or mint if you’re feeling adventurous.

🌶️ Extra Heat
Chili oil or fresh Thai chilies if you want consequences.

🥒 Cool Balance
Cucumber ribbons or a squeeze of extra lime to keep things sharp.