Description
This Sticky Honey Garlic Steak and Rotini recipe combines tender, marinated steak with a sweet and savory honey garlic sauce served over perfectly cooked rotini pasta. This dish delivers a delightful balance of flavors and textures, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Steak and Marinade
- 1 lb steak
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- Salt and pepper, to taste
Cooking
- 2 tbsp olive oil
Pasta
- 8 oz rotini pasta
Instructions
- Prepare the Marinade: In a bowl, combine honey, soy sauce, and minced garlic to create the flavorful marinade that will infuse the steak with sweetness and a savory kick.
- Marinate the Steak: Place the steak into the marinade, ensuring it is fully coated, and let it marinate for at least 30 minutes to absorb the flavors deeply.
- Cook the Pasta: While the steak marinates, cook the rotini pasta according to the package instructions until al dente, then drain and set aside.
- Heat the Pan: Warm 2 tablespoons of olive oil in a pan over medium-high heat, preparing it for cooking the steak evenly.
- Cook the Steak: Remove the steak from the marinade and place it in the hot pan. Cook for 5-7 minutes per side depending on thickness, aiming for your preferred level of doneness.
- Rest the Steak: After cooking, allow the steak to rest for 5 minutes to let the juices redistribute, ensuring tenderness.
- Serve: Slice the rested steak and serve it over the cooked rotini pasta, then drizzle with the remaining marinade for an extra burst of sticky honey garlic flavor.
Notes
- Marinate the steak for longer, up to 2 hours, for more intense flavor.
- Use a meat thermometer to cook the steak to your preferred doneness: 130°F for medium-rare, 140°F for medium.
- Be cautious when using the leftover marinade as a sauce; it can be heated gently in a pan to reduce and thicken safely before drizzling.
- Adjust seasoning with salt and pepper after cooking since soy sauce adds saltiness.
- For a gluten-free version, substitute soy sauce with tamari.
