Ingredients:

  • 1.5 lbs Top Sirloin, cut into 1-inch cubes
  • 1 tsp Kosher Salt
  • 0.5 tsp Coarse Black Pepper
  • 2 tbsp Avocado Oil
  • 20 oz Refrigerated Cheese Tortellini
  • 4 tbsp Unsalted Butter, divided
  • 6 cloves Garlic, minced
  • 0.5 cup Heavy Cream
  • 0.5 cup Freshly Grated Parmesan Cheese
  • 0.25 cup Reserved Pasta Water
  • 1 tsp Red Pepper Flakes
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Pat the steak cubes completely dry with paper towels and season with kosher salt and black pepper.
  2. Heat avocado oil in a large skillet over medium high heat until smoking. Add steak in a single layer and sear undisturbed for 2 minutes. Flip and sear for 2 additional minutes until a deep brown crust forms. Remove steak to a plate.
  3. Add tortellini to the boiling water and cook for 2-3 minutes until they float to the surface Reserve 0.25 cup of pasta water before draining.
  4. Reduce the skillet heat to medium and add 2 tablespoons of butter over medium heat. Add minced garlic sautéing for 30 seconds until fragrant.
  5. Pour in heavy cream and the reserved pasta water, scraping the bottom of the pan. Whisk in the Parmesan cheese and 1 tsp red pepper flakes until the sauce is glossy.
  6. Add the remaining 2 tablespoons of butter to finish the emulsion. Toss the tortellini and seared steak bites (along with any juices) into the sauce. Toss for 1 minute until the sauce is glossy and the steak reaches your desired doneness. Garnish with fresh parsley and serve immediately while the sauce is velvety and hot.