Description

Sweet and Spicy Garlic Steak Pasta is a deliciously flavorful dish combining tender seared steak with a sweet and spicy garlic sauce, served over perfectly cooked fettuccine or spaghetti. This quick and easy recipe offers the perfect balance of savory, sweet, and heat, enhanced with fresh herbs and a hint of soy sauce, making it a satisfying weeknight dinner for any pasta lover.

Ingredients

Scale

Pasta

8 oz fettuccine or spaghetti

Steak and Sauce

12 oz sirloin or ribeye steak
4 cloves garlic, minced
3 tbsp low-sodium soy sauce
2 tbsp honey
1 tsp red pepper flakes (adjust to taste)
2 tbsp extra virgin olive oil
Salt and pepper to taste

Garnish

2 tbsp fresh parsley or basil, chopped

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente. Drain the pasta and set it aside, keeping it warm.
Prepare the steak: Heat olive oil in a large skillet over medium-high heat. Season the steak liberally with salt and pepper on both sides. Place it in the hot skillet and sear each side for 4-5 minutes until a brown crust forms and the steak reaches your desired doneness. Remove the steak from the skillet and set aside to rest briefly.
Make the sauce: Lower the skillet heat to medium-low. Add the minced garlic and honey to the skillet, stirring continuously for about 1 minute until the garlic is fragrant and slightly caramelized.
Simmer the sauce: Pour in the low-sodium soy sauce and sprinkle in the red pepper flakes. Allow the sauce to simmer gently for 2 minutes so the flavors meld and the sauce thickens slightly.
Combine pasta and steak: Slice the rested steak into thin strips. Add the cooked pasta and steak strips back into the skillet with the sauce. Toss everything thoroughly to coat the pasta and steak evenly with the sweet and spicy garlic sauce.
Garnish and serve: Sprinkle the chopped fresh parsley or basil over the pasta before serving. Serve immediately for the best taste.

Notes

Adjust the red pepper flakes according to your preferred spice level.
Use sirloin for a leaner option or ribeye for more marbling and richness.
Let the steak rest after cooking to retain juiciness.
If desired, substitute honey with maple syrup or brown sugar for different sweetness profiles.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.