Description
This Sticky Honey Garlic Steak and Rotini recipe combines tender, thinly sliced flank steak coated in a luscious honey garlic sauce with perfectly cooked rotini pasta. The savory-sweet sauce enriched with garlic, soy sauce, and a hint of sesame oil creates a flavorful, satisfying dish that’s quick and easy to prepare, making it ideal for busy weeknights or casual dinners.
Ingredients
Scale
Steak and Sauce
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup honey
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons garlic, minced
- 1 tablespoon rice vinegar (or white vinegar)
- 1 teaspoon sesame oil (optional for extra flavor)
- 1 tablespoon cornstarch (optional, for thickening)
Pasta
- 8 oz rotini pasta (or your favorite pasta)
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (optional)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and toss it with 1 tablespoon olive oil and 1 teaspoon dried Italian herbs if using to prevent sticking and add flavor. Set aside.
- Slice and season the steak: While the pasta cooks, thinly slice the flank steak against the grain. Season the slices lightly with salt and pepper to enhance the meat’s natural flavor.
- Make the honey garlic sauce: In a small bowl, combine the honey, soy sauce, minced garlic, rice vinegar, and sesame oil if using. Stir well until fully mixed. If you prefer a thicker sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water and set aside.
- Cook the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak in a single layer and cook for about 2-3 minutes per side or until browned and cooked through to your liking. Remove the steak from the skillet and set aside.
- Combine and glaze: In the same skillet, reduce heat to medium and pour in the prepared honey garlic sauce. If using cornstarch slurry, add it now. Stir continuously until the sauce thickens and becomes sticky, about 2-3 minutes.
- Toss steak and pasta: Return the cooked steak to the skillet and toss well to coat the meat evenly with the sticky sauce. Add the cooked rotini pasta and gently mix to combine everything, ensuring the pasta is well coated with the sauce.
- Garnish and serve: Remove from heat and transfer to serving plates. Sprinkle with freshly chopped parsley for a bright, fresh finish. Serve immediately and enjoy your flavorful and comforting meal.
Notes
- For a gluten-free option, use tamari instead of soy sauce and confirm pasta is gluten-free.
- Adjust the amount of honey for sweetness based on preference.
- Using cornstarch slurry helps thicken the sauce to a nice glaze but can be omitted if you prefer a thinner sauce.
- Slice the steak thinly against the grain to ensure tenderness.
- Leftover steak and pasta can be refrigerated for up to 2 days and reheated gently.
