Ingredients:

  • 1.5 lb top sirloin steak, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 2 tbsp unsalted grass-fed butter
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp dried oregano
  • 20 oz refrigerated cheese tortellini
  • 1/2 cup low-sodium beef bone broth
  • 1/4 cup light cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 1 tbsp fresh flat-leaf parsley, chopped
  • 1/4 tsp red pepper flakes
  • 1 tsp lemon zest

Instructions:

  1. Pat the steak cubes with paper towels until completely dry. Season generously with salt, pepper, and oregano immediately before cooking.
  2. Heat a large cast-iron skillet over medium-high heat with the avocado oil. Once smoking, add steak in a single layer and sear for 2 minutes per side until a mahogany crust forms.
  3. Add 1 tablespoon of butter and half of the minced garlic to the skillet during the last 30 seconds of searing. Remove steak to a plate and cover loosely with foil to rest.
  4. Boil the tortellini in salted water according to package directions until they just begin to float. Reserve 1/2 cup of the starchy pasta water before draining.
  5. In the same skillet used for the steak, add the remaining butter and garlic. Whisk in the beef broth, light cream, and reserved pasta water. Simmer for 2 minutes until the liquid reduces slightly.
  6. Gradually whisk in the Parmesan cheese until the sauce is velvety. Stir in the baby spinach until wilted.
  7. Return the steak and tortellini to the skillet, tossing gently to coat in the sauce. Garnish with parsley, red pepper flakes, and lemon zest before serving.