Put a layer of paper towels on a clean surface and spread the zoodles on top. Sprinkle with salt and let sit for 10 minutes or so and then squeeze out as much liquid as possible.
Whisk the oil, soy sauce, seasoning, and lemon juice together. Put the steak in a freezer bag and pour the marinade over top. Refrigerate for 20-30 minutes.
When ready to cook, heat a deep skillet over medium heat. Add the butter to the pan and add the steak. Cook until browned and remove from pan.
Add the garlic, cook for a minute, and add the zoodles.
Stir and cook until softened and add the steak back to the pan. Stir until heated through.
Sprinkle with parsley and serve.
Use this again: The zoodles are best made just before serving. The steak can be marinated overnight or reheated after being cooked. For one or two servings: Recipe can easily be halved or doubled. Store leftovers: Store leftover steak in an airtight container in the fridge for up to 3 days.