Bring a large pot of water to boil. Salt the water and cook the bucatini according to the package instructions. *Note to reserve 1 cup salted water.
Remove steak from fridge/freezer and add the Garlic Lime Steak Marinade to a gallon baggy with it so the steak can be unfreezing and marinading. Put back in the fridge. Use in 1-2 days.
The last 8 minutes, while the pasta is cooking, in a cast iron pan or large skillet, add the cooked peppers and onions to the pan. Warm them through before adding the garlic, Parsley stems, capers, and chickpeas. Cook for about 5 minutes before adding the honey and red wine vinegar and removing from the heat.
Reserve the salted pasta water before straining and adding back to the pot. Add the peppers/onions/chickpea mixture from the pan into the pot. Add a handful of Parsley and start with 1/2 cup of the salted pasta water, stirring everything together. Add more pasta water if needed until the pasta glistens and isn’t dry.
Serve the pasta with parmesan and freshly ground black pepper on top.

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