Sticky Honey Garlic Steak and Rotini

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Sticky Honey Garlic Steak and Rotini is the perfect fusion of bold, savory meat and comforting pasta. Juicy, pan-seared steak bites are glazed in a sticky, garlicky honey sauce that caramelizes beautifully over high heat. The golden-brown sear gives way to a tender, flavorful center, and the glaze delivers the perfect balance of sweet and umami with hints of garlic and soy. It’s the kind of dish that brings gourmet steakhouse vibes to your own kitchen.

Paired with buttery rotini pasta that’s been tossed in a light coating of the same rich sauce, this dish offers a satisfying texture contrast and a hearty finish. The ridges of the rotini catch every bit of the sauce, ensuring that each bite is as flavorful as the last. Whether you’re prepping a quick weeknight dinner or impressing guests, Sticky Honey Garlic Steak and Rotini delivers indulgence with minimal effort.

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Ingredients for Sticky Honey Garlic Steak and Rotini

For the steak:

• 1 lb sirloin or ribeye steak, cut into bite-sized cubes
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 tbsp butter (for searing)

For the honey garlic glaze:

• 3 tbsp honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

For the rotini:

• 8 oz rotini pasta
• Salt, for boiling water
• 1 tbsp butter or olive oil (for tossing cooked pasta)
• 1 tbsp of reserved glaze (optional, for flavor)

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Step 1: Prepare and Season the Steak

Begin by patting the steak cubes dry with a paper towel to ensure a good sear. Season all sides generously with salt and black pepper. Let them rest at room temperature for about 10 minutes while you prepare the other components.

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Step 2: Cook the Rotini

In a large pot, bring salted water to a boil and cook the rotini pasta according to package instructions (usually about 8–10 minutes) until al dente. Drain and toss with a bit of butter or olive oil to keep it from sticking. Set aside.

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Step 3: Make the Honey Garlic Glaze

In a small bowl, whisk together honey, minced garlic, soy sauce, and vinegar. If you prefer a thicker glaze, mix cornstarch with water and stir it into the sauce. Set the glaze mixture aside, ready for the pan.

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Step 4: Sear the Steak

Heat a large skillet or cast-iron pan over medium-high heat. Add olive oil and once it’s hot, drop in the steak cubes in a single layer. Sear each side for about 1–2 minutes until a brown crust forms. Avoid overcrowding the pan — work in batches if necessary. Add butter in the last 30 seconds for extra richness and flavor.

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Step 5: Glaze the Steak

Reduce heat to medium. Pour the honey garlic sauce over the steak pieces and stir to coat evenly. Let it simmer for 2–3 minutes until the sauce thickens slightly and becomes sticky, coating the meat beautifully.

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Step 6: Combine with Pasta

For extra flavor, you can drizzle a tablespoon of the glaze onto the rotini and toss well. Plate the glazed steak alongside the pasta. Garnish with chopped parsley or sesame seeds if desired, and serve immediately.

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Storage Instructions

Refrigeration:
Store any leftover Sticky Honey Garlic Steak and Rotini in an airtight container in the refrigerator for up to 4 days. Keep the steak and pasta together or in separate containers, depending on your preference.

Reheating:
To reheat, warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Alternatively, microwave in short intervals, stirring between bursts to ensure even heating.

Freezing (Not Recommended):
While the steak alone freezes well, the pasta tends to become mushy upon thawing. If you must freeze, store the steak separately and prepare fresh pasta when ready to serve again.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 520 kcal
• Protein: 34g
• Carbohydrates: 47g
• Fat: 22g
• Saturated Fat: 8g
• Sugar: 14g
• Fiber: 2g
• Sodium: 680mg

Note: Nutrition values may vary depending on the specific cuts of steak, type of pasta, and exact brands of ingredients used.

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Frequently Asked Questions

1. Can I use another type of pasta?

Yes, any pasta with ridges or grooves like penne, fusilli, or rigatoni works great for holding the glaze.

2. Is this dish spicy?

No, the recipe is sweet and savory. For heat, add a pinch of red pepper flakes or a dash of sriracha.

3. Can I substitute chicken for the steak?

Absolutely. Boneless chicken thighs or breasts work well—just adjust cooking times accordingly.

4. Can I make it gluten-free?

Use gluten-free soy sauce (like tamari) and gluten-free pasta to adapt the dish.

5. What’s the best cut of steak for this recipe?

Tender cuts like sirloin, ribeye, or New York strip are ideal for fast cooking and juicy results.

6. How do I thicken the glaze more?

Use a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and let the sauce simmer until it thickens.

7. Can I add vegetables?

Yes! Stir-fried bell peppers, broccoli, or snap peas pair wonderfully with the sweet-savory glaze.

8. Is it okay to marinate the steak ahead?

Yes, but limit it to 30 minutes to avoid altering the texture due to the acidic vinegar in the glaze.

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