Garlic Steak Pasta With Pomegranate Chili Glaze

Looking for a weeknight dinner that’s both impressive and incredibly delicious? Look no further! This Garlic Steak Pasta with Pomegranate‑Chili Glaze is a vibrant and flavorful dish that combines tender steak, perfectly cooked pasta, and a sweet, spicy, and tangy glaze that will leave you craving more. The pomegranate molasses adds a unique depth of flavor, while the chili flakes provide a delightful kick. It’s a surprisingly easy recipe to make, and it’s guaranteed to become a new favorite.

What You’ll Need

• 300g (10.5oz) Beef Sirloin Steak: We’re using sirloin for its tenderness and flavor, but ribeye or New York strip would also work beautifully. The key is to slice it *thinly* against the grain for maximum tenderness.
• 250g (9oz) Linguine or Fettuccine Pasta: Linguine and fettuccine are ideal because their shape holds the sauce wonderfully. Feel free to experiment with other long pasta shapes like spaghetti or bucatini.
• 3 Tbsp (45ml) Olive Oil: Extra virgin olive oil is preferred for its rich flavor, but a good quality regular olive oil will also work. We’ll be using this for searing the steak and building the glaze.
• 4 Cloves Garlic: Freshly minced garlic is essential for that authentic, aromatic flavor. Don’t use pre-minced garlic, as it lacks the same punch.
• 1 tsp (5ml) Chili Flakes: Adjust the amount of chili flakes to your spice preference. A little goes a long way!
• 2 Tbsp (30ml) Honey: Use a good quality honey – wildflower or clover honey works well. The honey balances the spice and adds a touch of sweetness.
• 2 Tbsp (30ml) Pomegranate Molasses: This is the star ingredient! Pomegranate molasses is a thick, tangy syrup made from pomegranate juice. It adds a unique depth of flavor that you won’t find anywhere else.
• 1 Tbsp (15ml) Soy Sauce (Halal-Certified): Soy sauce adds umami and saltiness to the glaze. Using a halal-certified soy sauce ensures it meets dietary requirements.
• 1 tsp (5ml) Smoked Paprika: Smoked paprika adds a subtle smoky flavor that complements the steak and glaze.
• 2 Tbsp (30g) Unsalted Butter: Cold, cubed butter is whisked into the glaze at the end to create a luscious, glossy sauce.
• ¼ cup (30g) Pistachios: Toasted and coarsely chopped pistachios add a delightful crunch and nutty flavor.
• 2 Tbsp (8g) Fresh Cilantro: Fresh cilantro provides a bright, herbaceous finish.
• Salt and Freshly Ground Black Pepper: Season generously to enhance all the flavors.
• Zest of Half a Lemon (Optional): A little lemon zest brightens up the dish and adds a refreshing touch.

Substitutions & Variations

Don’t have pomegranate molasses? You can substitute with a mixture of balsamic glaze and a touch of brown sugar. If you’re not a fan of cilantro, parsley makes a great alternative. For a vegetarian option, replace the steak with grilled portobello mushrooms.

Step-by-Step Instructions for Garlic Steak Pasta with Pomegranate‑Chili Glaze

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the linguine or fettuccine pasta and cook according to package directions, usually around 9-11 minutes, until al dente – firm to the bite. Don’t overcook the pasta, as it will continue to cook slightly when tossed with the sauce. Before draining, reserve about ½ cup (120ml) of the pasta cooking water. This starchy water is liquid gold; it helps emulsify the sauce and create a beautiful, glossy coating. Drain the pasta and set aside.
2. Prepare the Pomegranate‑Chili Glaze: In a small saucepan, combine the honey, pomegranate molasses, chili flakes, smoked paprika, soy sauce, and half of the minced garlic. Pomegranate molasses provides a unique sweet-tart flavor that’s essential to this dish. Bring the mixture to a gentle simmer over medium heat. Simmer for 3-4 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and immediately whisk in the butter pieces, one at a time, until fully incorporated and the sauce becomes glossy and smooth. The butter adds richness and helps create a velvety texture. Set the glaze aside.
3. Sear the Steak: Season the thinly sliced steak generously with salt, freshly ground black pepper, and the remaining minced garlic. Ensure the steak is patted dry with paper towels before seasoning; this helps achieve a good sear. Heat 2 tablespoons of olive oil in a large skillet (cast iron is ideal) over high heat until shimmering. Add the steak slices in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear for about 2 minutes per side for medium-rare. Adjust cooking time based on your desired level of doneness. Transfer the seared steak to a plate and let it rest for at least 5 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
4. Glaze the Steak and Build the Sauce: Add the remaining 1 tablespoon of olive oil to the same skillet. Pour in the prepared pomegranate-chili glaze and stir to coat the pan evenly. Return the rested steak strips to the skillet and toss quickly to coat them in the glaze. Cook for just another minute, ensuring the steak is heated through and well-coated. Remove the glazed steak from the skillet and set aside.
5. Combine Pasta and Sauce: Add the drained pasta to the skillet with the remaining glaze. Pour in a little of the reserved pasta water, starting with 2-3 tablespoons, and toss vigorously to create a silky, glossy coating. The pasta water helps emulsify the sauce and bind it to the pasta. Add more pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. Return the glazed steak strips to the pan and gently mix to combine. Taste and adjust seasoning with salt and pepper as needed.
6. Plate and Garnish: To plate, twirl a generous portion of pasta onto a warm, shallow bowl. Arrange the glazed steak strips artfully on top of the pasta. Drizzle any remaining glaze in a thin river around the pasta for visual appeal and extra flavor. Sprinkle generously with toasted pistachio crumbs and chopped fresh cilantro. If desired, finish with a light dusting of lemon zest for a bright, citrusy note. Serve immediately.

The Importance of Resting the Steak

Resting the steak after searing is a crucial step often overlooked. When steak is cooked, the heat forces the juices towards the center. Cutting into the steak immediately releases those juices, resulting in a drier, less flavorful piece of meat. Allowing the steak to rest for 5-10 minutes allows the juices to redistribute throughout the muscle fibers, resulting in a more tender and succulent steak. Tenting the steak loosely with foil during resting helps retain some heat without steaming it.

Why Pomegranate Molasses Works So Well

Pomegranate molasses isn’t a common ingredient in many kitchens, but it’s a game-changer in this Garlic Steak Pasta. It provides a unique sweet-tart flavor profile that balances the heat from the chili flakes and the richness of the steak. Its slightly tangy notes cut through the fat, preventing the dish from feeling heavy. Traditionally used in Middle Eastern cuisine, pomegranate molasses adds a depth of flavor that elevates this pasta dish beyond the ordinary.

Adjusting the Spice Level

The amount of chili flakes in this recipe can be adjusted to suit your preference. If you enjoy a milder dish, start with ½ teaspoon of chili flakes and taste as you go. For those who prefer a more fiery kick, you can increase the amount to 1 ½ teaspoons or even 2 teaspoons. Remember that the heat will mellow slightly as the glaze simmers, so don’t be afraid to experiment!

Tips for Perfectly Toasted Pistachios

Toasting the pistachios enhances their flavor and adds a delightful crunch to the dish. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Alternatively, you can toast them in the oven at 350°F (175°C) for 5-7 minutes. Be careful not to burn them! Once toasted, let them cool slightly before coarsely chopping.

Frequently Asked Questions

Can I use a different type of steak?

While sirloin is recommended for its tenderness and flavor, you can substitute with flank steak or ribeye. Adjust cooking time accordingly.

Can I make the glaze ahead of time?

Yes, the pomegranate-chili glaze can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.

Is this dish gluten-free?

This recipe is not inherently gluten-free due to the soy sauce. Use a gluten-free tamari or coconut aminos as a substitute.

This Garlic Steak Pasta with Pomegranate‑Chili Glaze is a flavor explosion you won’t soon forget! The combination of savory steak, sweet and tangy glaze, and crunchy pistachios is simply irresistible. Don’t forget to save this recipe to Pinterest so you can easily make it again and again!

sweet and spicy garlic steak pasta

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• Author: Rachel Morgan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Garlic Steak Pasta with Pomegranate-Chili Glaze is a flavorful dish combining tender steak, pasta, and a sweet, spicy glaze. It’s a surprisingly easy weeknight dinner that’s sure to impress.

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Ingredients

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• 300g beef sirloin steak, thinly sliced
• 250g linguine or fettuccine pasta
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp chili flakes
• 2 tbsp honey
• 2 tbsp pomegranate molasses
• 1 tbsp soy sauce (halal-certified)
• 1 tsp smoked paprika
• 2 tbsp unsalted butter, cubed
• 1/4 cup pistachios, toasted and chopped
• 2 tbsp cilantro, chopped
• Salt and pepper to taste
• Lemon zest (optional)

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Instructions

1. Cook the Pasta: Boil pasta until al dente, reserving 120ml pasta water.
2. Make the Glaze: Simmer honey, pomegranate molasses, chili flakes, paprika, and soy sauce, then whisk in butter.
3. Sear the Steak: Season steak and sear in oil for 2 minutes per side, then rest for 5 minutes.
4. Glaze the Steak: Toss steak with glaze in the skillet.
5. Combine and Serve: Toss pasta with glaze and steak, adding pasta water to create a sauce. Garnish with pistachios and cilantro.

Notes

Resting the steak is crucial for tenderness. Pomegranate molasses adds a unique sweet-tart flavor. Adjust chili flakes to your spice preference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Fusion

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 25 g
• Sodium: 750 mg
• Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 150 mg