Description
A delightful dish combining perfectly seared steak and creamy cheese-filled tortellini in a rich garlic sauce, ready in under 30 minutes.
Ingredients
Scale
- 1 lb Sirloin or Ribeye Steak
- 1 tbsp Olive Oil
- Salt and Black Pepper (to taste)
- 12 oz Cheese-Filled Tortellini
- 2 tbsp Unsalted Butter
- 4 cloves Garlic (minced)
- 1 cup Heavy Cream
- 0.5 cup Grated Parmesan Cheese
- 0.25 cup Reserved Pasta Water
- 1 tsp Italian Seasoning
- 0.5 tsp Crushed Red Pepper Flakes
- 1 tbsp Fresh Chopped Parsley
Instructions
- Prepare the steak: Season the steak generously with salt and black pepper on both sides. Allow it to sit at room temperature for about 15 minutes.
- Cook the steak: Heat olive oil in a large skillet over medium-high heat. Once shimmering, lay the steak in the pan. Sear for about 3-4 minutes.
- Flip and finish cooking: Turn the steak over using tongs and sear for another 3-4 minutes for medium-rare. Remove the steak and let it rest.
- Boil the tortellini: In a pot of salted water, cook the tortellini according to package instructions, reserve ¼ cup of pasta water, then drain.
- Sauté the garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds.
- Create the sauce: Pour in the heavy cream, stirring constantly, then add the grated parmesan, Italian seasoning, crushed red pepper flakes, and reserved pasta water. Simmer until it thickens.
- Combine everything: Slice the rested steak against the grain, add cooked tortellini and steak to the skillet, and toss to coat.
- Serve and garnish: Transfer to a serving dish and sprinkle with parsley.
Notes
Make ahead options include cooking steak and sauce in advance. Customize with seasonal vegetables for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 3g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg