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Sweet Garlic Steak Pasta Delight

Sweet Garlic Steak Pasta Delight

Tender seared steak tossed with spaghetti in a glossy sweet-garlic glaze, finished with Parmesan, parsley, and a squeeze of lemon for balance. Weeknight easy, date-night delicious.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 12 oz spaghetti
  • 1 lb sirloin steak, thinly sliced
  • 1 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 6 clove garlic, minced
  • 0.25 cup light brown sugar, packed
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp balsamic vinegar
  • 0.25 tsp crushed red pepper flakes
  • 0.5 cup beef broth low-sodium
  • 1 tbsp cornstarch whisk into the broth until smooth
  • 0.5 cup Parmesan cheese, freshly grated
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 0.5 cup reserved pasta water as needed

Instructions

Preparation Steps

  • Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 0.5 cup pasta water, then drain.
  • Pat steak dry and season with kosher salt and black pepper.
  • Heat olive oil in a large skillet over medium-high. Sear steak in an even layer until browned, 2 to 3 minutes per side. Transfer to a plate.
  • Reduce heat to medium. Add butter to the skillet. When melted, add garlic and cook 0.5 minute until fragrant.
  • Whisk in brown sugar, soy sauce, and balsamic. Stir in red pepper flakes.
  • In a small bowl, whisk cornstarch with beef broth until smooth. Pour into the skillet and simmer, stirring, until the sauce thickens and turns glossy, about 2 minutes.
  • Return steak and any juices to the pan. Add cooked spaghetti and toss, loosening with splashes of reserved pasta water as needed to coat.
  • Off heat, stir in Parmesan, parsley, and lemon juice. Taste and adjust salt, pepper, or sweetness to preference. Serve hot.

Notes

Slice steak against the grain for tenderness. For extra heat, increase red pepper flakes. Swap spaghetti with fettuccine or linguine if preferred. Leftovers keep refrigerated up to 3 days; reheat gently with a splash of water.