Garlic Steak Pasta

This sweet and spicy garlic steak pasta combines tender strips of premium steak with al dente pasta in a mouthwatering garlic sauce that delivers the perfect balance of heat and sweetness. The dish comes together quickly for a restaurant-quality dinner that never fails to impress guests while satisfying my family's cravings for something special on weeknights.

I created this recipe when looking for ways to elevate leftover steak from Sunday dinner. What started as a simple cleanup meal has become our most requested special occasion dish that everyone fights over the last forkful.

Ingredients

• Steak cuts: ribeye or sirloin works beautifully for this dish as the marbling provides richness and tenderness that stands up to the bold flavors
• Olive oil: use a good quality oil since it forms the base of your sauce
• Garlic: fresh cloves provide aromatic depth that powdered versions simply cannot match
• Crushed red pepper flakes: these tiny flakes pack serious heat that blooms beautifully in oil
• Soy sauce: adds umami depth and saltiness that enhances the beef flavor
• Honey: balances the heat with natural sweetness while helping create a glossy sauce that clings to the pasta
• Pasta: select a long pasta like fettuccine or spaghetti that will hold the sauce well
• Parmesan cheese: use freshly grated for best melting properties and flavor
• Fresh parsley: brightens the rich dish with color and herbaceous notes
• Lemon wedges: the acidity cuts through the richness and wakes up all the flavors

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly season the pasta from within. Add your pasta of choice and cook according to package directions until just al dente. Remember to reserve about half a cup of pasta water before draining in case your sauce needs thinning later.

Sear the steak:

Heat your largest skillet or frying pan over medium high heat until very hot. Add one tablespoon of olive oil and swirl to coat the surface. Carefully place the seasoned steak strips in a single layer without overcrowding. Cook undisturbed for about two minutes before flipping each piece to develop a beautiful brown crust. The goal is medium rare to medium doneness to maintain tenderness. Remove to a plate to prevent overcooking.

Create the flavor base:

In the same pan with all those flavorful steak bits, add the remaining tablespoon of olive oil. Reduce heat to medium to prevent burning the garlic. Add minced garlic and red pepper flakes, stirring constantly for about 90 seconds until the garlic turns golden and becomes intensely fragrant. This step infuses the oil with spice and garlic essence that will carry throughout the entire dish.

Build the sauce:

Pour in soy sauce and honey while the pan is still hot, stirring vigorously to combine with the infused oil. Allow this mixture to bubble gently for one minute as it thickens slightly into a glossy sauce. The honey will caramelize subtly while the soy sauce provides depth. If the sauce reduces too quickly, lower the heat slightly to maintain control.

Combine everything:

Return the seared steak strips to the pan, including any accumulated juices from the resting plate. Toss to coat each piece in the sauce. Add the drained pasta directly to the pan and use tongs to gently lift and fold everything together until the pasta is evenly coated with sauce. If the mixture seems dry, add a splash of reserved pasta water to create a silkier consistency.

Finish with cheese:

Sprinkle the freshly grated Parmesan over the hot pasta and continue tossing until the cheese melts completely into the sauce, creating a richer, more cohesive texture. The heat from the pasta will melt the cheese perfectly if you keep gently tossing for about one minute.

My absolute favorite part of this recipe is how the honey caramelizes slightly with the soy sauce, creating these incredible little flavor bombs that cling to the steak. I discovered this combination by accident when I ran out of brown sugar for another recipe, and now I deliberately use honey instead for its complex sweetness.

Perfect Protein Selection

The steak you choose significantly impacts this dish. While the recipe calls for ribeye or sirloin, I've found that flank steak marinated for just 15 minutes in a tablespoon of soy sauce works beautifully for a more budget friendly option. The key is cutting against the grain into thin strips no matter which cut you choose. For special occasions, splurge on ribeye for its rich marbling that creates little pockets of flavor as it renders into the sauce.

Customizing The Heat Level

This recipe can easily be adjusted to suit different spice preferences. For a family friendly version, reduce the red pepper flakes to just a pinch and offer additional flakes at the table for those who want more heat. For serious spice lovers, try adding a finely diced fresh chili pepper along with the garlic, or incorporate a teaspoon of chili crisp oil at the final tossing stage. I've found that the sweetness of the honey can balance quite a bit of heat, so don't be afraid to experiment.

Make Ahead Tips

While this dish is best enjoyed immediately after cooking, you can prepare components ahead of time to streamline dinner service. Slice the steak, mince the garlic, and measure all ingredients up to 24 hours in advance. Store prepped ingredients separately in the refrigerator. The pasta can be cooked earlier in the day, tossed with a tiny bit of olive oil, and refrigerated. When ready to serve, simply bring the pasta to room temperature while cooking the steak and sauce, then proceed with the recipe for a dinner that comes together in under 15 minutes.

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Recipe FAQs

→ What type of steak works best for this pasta dish?

Ribeye or sirloin steak work best for this pasta because they offer good marbling and tenderness. Cut the steak into thin strips against the grain to ensure it remains tender when quickly cooked. If preferred, you could substitute flank steak, but be careful not to overcook it.

→ How can I adjust the spice level?

The spice level can be easily adjusted by changing the amount of crushed red pepper flakes. Start with half a teaspoon for mild heat, use the recommended one teaspoon for medium heat, or increase to two teaspoons for a significantly spicier dish. You can also add a dash of hot sauce at the end if you prefer more heat.

→ Can I substitute the meat or add vegetables?

Yes! This versatile dish works well with chicken or shrimp instead of steak. For a vegetarian version, try using meaty mushrooms like portobello. You can easily add vegetables like bell peppers, spinach, broccoli, or cherry tomatoes. Add firmer vegetables when sautéing the garlic, and quick-cooking vegetables like spinach at the end.

→ What pasta shapes work best with this sauce?

Long pasta shapes like fettuccine, spaghetti, or linguine work particularly well as they catch the sauce nicely. However, you could also use shorter shapes like penne, bowties, or rotini which will hold the sauce in their ridges and crevices. Choose a pasta shape that will best capture the delicious garlic sauce and Parmesan cheese.

→ How can I make the dish more flavorful?

To enhance flavor, marinate the steak in soy sauce, minced garlic, and a touch of olive oil for 30 minutes before cooking. You can also deglaze the pan with a splash of red wine after cooking the steak, or add a tablespoon of butter at the end for richness. Fresh herbs like basil or thyme make excellent additions, and finishing with a squeeze of lemon brightens all the flavors.

→ What can I serve as sides with this pasta?

This pasta dish pairs beautifully with a crisp green salad dressed with a light vinaigrette to balance the richness. Garlic bread or a crusty baguette makes an excellent accompaniment for soaking up extra sauce. Roasted vegetables like asparagus, brussels sprouts, or a simple tomato and mozzarella salad also complement the flavors well.