Description
Sweet and Spicy Garlic Steak Pasta is a bold and satisfying fusion dish perfect for weeknight dinners. Juicy seared steak and perfectly cooked pasta are tossed with a savory-sweet sauce featuring garlic, chili flakes, soy sauce, and honey. Finished with fresh herbs, this quick recipe delivers layers of flavor with minimal fuss.
Ingredients
For the Steak
- 8 oz steak (such as sirloin or ribeye)
- Salt, to taste
- Pepper, to taste
For the Pasta
- 8 oz pasta (fettuccine or linguine)
For the Sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 4 garlic cloves, minced
- 1 tsp red chili flakes or fresh chili (adjust to taste)
- 1 tbsp honey or brown sugar
- 2 tbsp soy sauce
To Serve
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
- Season the Steak: Pat the steak dry, then season generously with salt and pepper on both sides. Let the steak rest at room temperature for about 10 minutes before cooking. This helps the steak cook evenly and enhances its flavor.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup pasta water, then drain the pasta and set aside.
- Sauté Garlic and Chili: In a large skillet over medium-high heat, melt the butter with the olive oil. Add the minced garlic and chili flakes, stirring frequently. Cook for about 1 minute, or until the garlic is fragrant and just beginning to turn golden.
- Cook the Steak: Add the seasoned steak to the skillet. Sear each side until nicely browned and cooked to your preferred doneness (medium-rare is recommended, about 3-4 minutes per side for a 1-inch steak). Remove the steak from the skillet and allow it to rest for a few minutes.
- Slice the Steak: Once rested, slice the steak thinly against the grain to ensure tenderness and even distribution in the pasta.
- Make the Sauce: In the same skillet, add the honey (or brown sugar) and soy sauce. Stir to combine, scraping up any browned bits from the bottom. Let the sauce simmer and thicken slightly, about 1-2 minutes.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat in the sauce. Add a splash of reserved pasta water if needed to help the sauce evenly coat the pasta.
- Combine Steak and Pasta: Add the sliced steak back into the skillet with the pasta. Toss gently to combine everything, taking care not to break up the steak slices.
- Garnish and Serve: Remove the skillet from heat and sprinkle with chopped fresh parsley or basil. Serve immediately for best taste and texture.
Notes
- Sirloin or ribeye steaks yield the juiciest results, but flank or skirt steak are great leaner alternatives.
- For a gluten-free version, use gluten-free pasta and tamari instead of soy sauce.
- Control the spice level by adjusting the amount of chili flakes or omitting them for a milder dish.
- Leftover pasta keeps well in the fridge for up to 2 days; reheat on the stovetop with a splash of water to refresh the sauce.
- Soy-free? Substitute coconut aminos or Worcestershire sauce for the soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Fusion/Western
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
