Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 20 oz refrigerated cheese tortellini
  • 4 tbsp unsalted butter, chilled and cubed
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 5 cloves garlic, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup reserved pasta water
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the steak cubes bone-dry with paper towels. Season generously with salt, coarse black pepper, and Italian seasoning.
  2. Bring a large pot of salted water to a boil. Cook the refrigerated tortellini for 1-2 minutes less than the package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  3. Heat a heavy-bottomed skillet over medium-high heat with the neutral oil. Once shimmering, add steak cubes in a single layer and sear for 2 minutes per side until a dark mahogany crust forms. Remove steak from the pan and let it rest.
  4. Lower the skillet heat to medium. Add a splash of the reserved pasta water to deglaze the pan, scraping up the browned bits (fond) from the bottom.
  5. Add the minced garlic and red pepper flakes to the skillet, blooming for 30 seconds until fragrant. Whisk in the remaining pasta water and the chilled cubes of butter one by one to create a creamy emulsion.
  6. Return the steak and any accumulated juices to the pan along with the cooked tortellini. Toss to coat in the garlic butter sauce.
  7. Fold in the grated Parmesan cheese and fresh parsley. Serve immediately.