Sticky Honey Garlic Steak & Rotini Recipe

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Sticky Honey Garlic Steak & Rotini brings together the bold richness of seared steak with the sweet and savory embrace of honey garlic glaze, all nestled atop a bed of perfectly cooked rotini pasta. This dish is a harmony of texture and taste, where tender, juicy beef meets the satisfying chew of pasta, coated in a sticky, flavor-packed sauce that clings to every bite.

Ideal for a hearty dinner or an elevated weekday meal, this recipe transforms simple ingredients into a gourmet experience. The glaze, made with honey, garlic, soy sauce, and a touch of vinegar, creates a caramelized crust on the steak while doubling as a luscious sauce for the pasta. It’s quick to prepare yet delivers an unforgettable flavor that will have everyone asking for seconds.

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Ingredients for Sticky Honey Garlic Steak & Rotini

• 1 lb (450g) sirloin or ribeye steak
• 8 oz (225g) rotini pasta
• 3 tablespoons honey
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon unsalted butter
• Fresh parsley, chopped (optional, for garnish)
• Red pepper flakes (optional, for heat)

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Step 1: Prepare the Steak

Season the steak with salt and pepper on both sides. In a large skillet over medium-high heat, add olive oil. Once hot, sear the steak for 3–4 minutes on each side (for medium-rare), or to your preferred doneness. Remove steak from skillet and let it rest.

Step 2: Cook the Pasta

While the steak is resting, bring a pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain and set aside.

Step 3: Make the Honey Garlic Sauce

In the same skillet used for the steak, reduce heat to medium. Add butter, minced garlic, honey, soy sauce, and vinegar. Stir and cook for 2–3 minutes, until the sauce thickens slightly and becomes sticky.

Step 4: Combine Steak and Sauce

Slice the rested steak against the grain into thin strips. Return the steak to the skillet, coating it in the sauce. Let it simmer for another 1–2 minutes to soak in the flavor.

Step 5: Assemble the Dish

Add the cooked rotini to the skillet and toss until well coated with the sauce. Garnish with chopped parsley and red pepper flakes if desired.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over low heat or microwave in 30-second intervals until warmed through. Add a splash of water or broth to loosen the sauce if needed.

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Estimated Nutrition

Per Serving (based on 4 servings):

• Calories: 520
• Protein: 32g
• Carbohydrates: 48g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 780mg
• Fiber: 2g
• Sugar: 12g

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Frequently Asked Questions

What cut of steak works best for this recipe?

Sirloin and ribeye are both excellent choices for their tenderness and flavor.

Can I use a different type of pasta?

Absolutely! Penne, fettuccine, or spaghetti would also pair nicely with the sauce.

How do I know when my steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Can I make this dish ahead of time?

Yes, but it’s best enjoyed fresh. Reheat gently to preserve the texture and flavor.

What can I substitute for honey?

Maple syrup or brown sugar can be used, though it may slightly alter the taste.

Is there a way to make this spicier?

Yes! Add red pepper flakes or a dash of sriracha to the sauce.

Can I make this gluten-free?

Use gluten-free soy sauce and pasta to easily adapt this recipe.

How do I avoid overcooking the pasta?

Cook until just al dente, then rinse with cold water if not using immediately to stop the cooking process.

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