Squash Blossom and Kohlrabi Pasta with Grilled Steak

gluten freemeat & poultry

Squash Blossom and Kohlrabi Pasta with Grilled Steak

Apparently meat is tough to photograph! I almost didn’t post this recipe, just because I felt so frustrated with how ugly the meat looked.

Clearly, I persevered, because frankly, this recipe is a must-make and I had to share it with you all, despite the meatography.

If any photographers out there reading this have some tips, feel free to leave them in the comments – constructive criticism is always welcomed here!

I could’ve taken off the meat and just photographed the pasta, but this steak and kohlrabi noodle combo was spot-on. There was no turning back. Aside from the meat, there are sauteed kohlrabi noodles, savory squash blossoms and bursted cherry tomatoes. What more do you need, right?

I probably committed a cardinal sin by sautéing my squash blossoms (instead of stuffing them with cheese and frying them.) However, I love their shriveled up texture and savory flavor – they add pretty color to this dish and this method is a simple way to use those squash blossoms, instead of tossing them out.

Squash Blossom and Kohlrabi Pasta with Grilled Steak

Also… let’s talk about squash blossoms for a second. These gorgeous flowers might be reason 891 why I love summer squash – they’re like art! The prep for the squash blossoms are easy – just slice off the bottom (where the blossom joins together) and let the bud inside fall out.

When you cook them with the kohlrabi, they’ll definitely get mushy, but that just means that you get a beautiful taste of many flavors absorbed in one small blossom-y bite.

The bursted tomatoes coat the kohlrabi noodles and flavor the dish, along with the olive oil and garlic. This recipe was one of those “what do I have left in my fridge from this week’s trip to the farmer’s market” type of dish and I couldn’t have been happier with the outcome. The grated parmigiano-reggiano seals the deal, as it melts warmly into the noodles and adds a sweet saltiness that gives the kohlrabi noodles an extra flavor.

Squash Blossom and Kohlrabi Pasta with Grilled Steak

Skip the cheese and top this with some grilled salmon instead of steak, or even have it as a vegetarian side dish. If you haven’t tried kohlrabi noodles yet, make it happen with this recipe!

Have you tried cooking squash blossoms yet this summer?

Nutritional Information & Recipe


Squash Blossom and Kohlrabi Pasta with Grilled Steak

Yields 2

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 12 squash blossoms
  • 1/2 pound of thin steak (hanger, skirt)
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • half a white onion, thinly sliced
  • 1 large garlic clove, minced
  • 2 medium kohlrabis, peeled, Blade C
  • ½ pint cherry tomatoes
  • 2 tablespoons grated parmigiano reggiano cheese


  1. Slice the bottoms of the squash blossoms and let the bud fall out. Discard the buds and bottoms and then set the squash blossoms aside.
  2. Brush steak with 1 tablespoon of the olive oil and season very generously with pepper and some salt.
  3. Place a grill pan or skillet over medium-high heat and coat with cooking spray. Once heated, add in the steak and cook 3 minutes on each side and then set aside.
  4. Place a large skillet over medium heat and add in the other tablespoon of olive oil. Once the oil heats, add in the onions, red pepper flakes and garlic and cook for 2-3 minutes or until onions begin to soften. Then, add in the kohlrabi noodles, squash blossoms, tomatoes and season with salt and pepper. Toss the noodles and then cover, letting cook for 5-7 minutes, shaking the pan with the lid on, or until tomatoes burst.
  5. Uncover the skillet. Using a fork, crush about half of the tomatoes. Sprinkle in the parmigiano reggiano and toss to combine all of the flavors, letting the cheese melt into the noodles.

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This recipe looks amazing! I totally agree that meat can be horrible to photograph but I think you've made it work here. :)
Kim says:
I think the world is trying to get me to try kohlrabi, as this is the second recipe in as many days to entice me!
chrysanne hedberg says:
Your photograph looks awesome! Where would I find squash blossoms? Don't the blossoms turn into the beloved zuccini? or can you cut the blossom and it continues to grow? I'm quite intriqued with this...
Jenn says:
Squash plants have male and female flowers, so you can chop the males (just leaving enough to allow bees and other friends to pollinate the female ones) and not worry about missing out on any lovely fruit! :) Nature is so cool...multiple snacks from one plant!
Cathryn says:
I'm excited to try this recipe! I used to eat kohlrabi raw straight from my grandmother's garden - she always had a knife right there for snacking while we were harvesting...
Kamala nahas says:
This looks like a great recipe. I think you are being a little tough on yourself with the meatigraphy. I will tell you when we do flank or skirt steak around our house we slice it super thin, almost into ribbons. The slices here looked a little chinky. If you aren't into that, keeping it solid and showing off the grill marks can be good, too. Just some suggestions.
Joy says:
Looks deliciousl
jesusan says:
The meat in your photos looks fine - the dish looks appetizing. I'm familiar with squash blossoms, though I've never used them in cooking before. Not certain I could get them here, but the dish sounds like it would be well worth making even without the squash blossoms.
Cathy says:
Looks yummy! It may be a silly question, but what exactly are squash blossoms? I couldn't quite picture and wondered if you could provide a picture or link. Thanks so much. Also congratulations on your engagement
Melissa says:
I clean my spiralizer with hot water and an oxo brush! I actually used it last night and it cleaned up perfectly.
MeToo52 says:
Tried the kohlrabi noodles the other night sauteed with garlic, and topped with tuna and Parmesan cheese. Yummy!
Cynthia N. Dunham, M.D. says:
In some other food blogs I've logged onto, there is a print or save recipe icon next to the recipe allowing you to quickly place the recipe in a folder to save. Is your site set up that way and I am somehow missing it because I am new to the site just now? If not present, I'm sure we would all appreciate having it put there. I have been spiralizing for months, but hadn't signed up for your blog despite all my friends telling me how great it is. Now I have. The ideas are great. But-there is always a but--I restrict my diet to non-GMO, organic fruits and vegetables. We both live in NJ. Is there a way you could expand your website to include information of where we could get some of the less traditional vegetables organically-like kohlrabi. I do have my own organic garden, but didn't grow any of that this year. I know about all the stores -Whole Foods, Fresh Market, Mrs. Greens, Trader Joes plus regular grocery stores and what they carry, but other sources would be great. There is one organic CSA near me - Cherry Grove? I think, but the portions they were allotting were laughable for people who are trying to eat 80% vegetables organically. I would also be interested in sustainable farms that may not want to pay to get the organic certification but are doing it all the right way-rotating the animals and plants and allowing them to feed and nourish each other without fertilizer and pesticides. Do you know any websites already established that you could refer us to? Thanks, and congratulations. I feel like I already know you as we talk about you in our little group almost every Wednesday (there are a group of us following you that are close friends). Keep up the inspirational spiralizing. I hope you aren't serious about spiralizing your wedding cake. If you are going to make your own cake, many of us, myself included, would be happy to send you recipes.
Cynthia N. Dunham says:
Gosh do I feel stupid. I went back and they were both there. Did I simply not see them? Who knows. Thanks I printed the recipe easily, but the whole website too since I had not pushed the right button first. Duh.
Cynthy says:
Hi Ali, Just discovered your website and can't wait to try your recipes. I have a spiralizer but haven't been very creative with it lately, so your recipes are a great inspiration. One question about this recipe (SQUASH BLOSSOM AND KOHLRABI PASTA WITH GRILLED STEAK). I've actually never cooked with red pepper flakes before and I see this listed in Step 4, but I don't see red pepper flakes listed in the Ingredient List. How much red pepper flakes should I use for a mild flavor?
Jo Bass says:
very yummy
Mary says:
Grilled steak looks so tasty!!!! It's really hard to get good cooked and yet juicy steak. A lot depends on what kind of grill you use. I have wood pellet Traeger TFB29LZA Grills Junior Elite. I so great review on it on this web-site. It's a very good choise for a beginner with a fair price. The stronghold of Traeger Junior Elite wood pellet grill is its ability to maintain accurate low temperatures making it the best grill for searing steaks for long hours.
Dang Thai says:
Woooow.....Homemade!!! And so easy to do… I think I will look for these and try your recipe this weekend. Thank you for sharing! Dang Thai from Embeya!
Meaghan says:
You're going to love it!

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