Instructions :
1. Prepare the rotini:
Cook the rotini in boiling salted water according to the package instructions (preferably al dente).
Drain them and reserve a little of the cooking water.
2. Prepare the honey and garlic sauce for the pasta:
In a pan, melt the butter.
Add the chopped garlic and fry for 1 to 2 minutes until golden.
Stir in the honey, soy sauce and balsamic vinegar.
Simmer over low heat for 2 to 3 minutes.
Add the rotini to the sauce and mix well to coat. Add a little cooking water if necessary to thicken the sauce.
3. Cooking the steak:
Season both sides of the steak with salt and pepper.
In a very hot pan, add the olive oil, then sear the steak for 2-3 minutes on each side (adjust according to the desired doneness).
Add the butter and garlic to the pan, baste the steak with the melted butter for 1 minute.
Remove the meat and let it rest for 5 minutes before slicing it thinly.
Advice :
Resting the meat : Always let your steak rest for a few minutes after cooking to allow the juices to redistribute.
Perfect caramelization : Do not turn the steak too often, let it grill well on each side.
More flavor? Add a little meat juice or stock to the honey garlic sauce for more depth.
Presentation :
Arrange the rotini on one half of the plate. Place the steak slices on the other half. Drizzle with a little of the meat’s cooking juices. Sprinkle with chopped parsley. Serve warm.
