Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 tbsp avocado oil
  • 20 oz refrigerated cheese tortellini
  • 4 tbsp unsalted butter, cubed and chilled
  • 5 cloves garlic, minced
  • 0.5 cup beef broth
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 0.5 lemon, zested

Instructions:

  1. Season the steak bites evenly with kosher salt and black pepper.
  2. Heat a 12-inch cast iron skillet over medium-high heat with the avocado oil until shimmering and slightly smoking.
  3. Add steak bites in a single layer, ensuring they are not overcrowded. Sear for 2 minutes per side until a mahogany crust forms. Remove steak to a plate (they should be slightly underdone).
  4. Reduce heat to medium. Add 1 tablespoon of butter and the minced garlic, sautéing for 30 seconds until fragrant.
  5. Deglaze the skillet with beef broth, scraping up the browned bits (fond) from the bottom of the pan.
  6. Add the refrigerated tortellini to the skillet. Cover and simmer for 3-5 minutes, or until the pasta is tender and has absorbed most of the liquid.
  7. Stir in the remaining 3 tablespoons of chilled butter and Parmesan cheese, stirring constantly to emulsify into a glossy sauce.
  8. Return the steak bites and any accumulated juices to the pan. Toss for 1 minute to warm through and coat in sauce.
  9. Garnish with red pepper flakes, fresh parsley, and lemon zest before serving.