Description
A delightful dish that combines the savory flavors of steak with the satisfying texture of tortellini, perfect for impressing friends and family without requiring chef-level expertise.
Ingredients
Scale
- 8 oz tortellini (fresh or frozen)
- 1 lb steak (sirloin or ribeye)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp butter
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Start by cooking the tortellini according to the package instructions. Make sure to salt the water for added flavor. Once cooked, drain the tortellini and set it aside.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Season the steak with salt and pepper and place it in the skillet. Sear for 4-5 minutes per side for medium-rare.
- After searing, remove the steak from the skillet and let it rest for about 5 minutes.
- In the same skillet, reduce the heat to medium. Add 3 tablespoons of butter and minced garlic. Sauté until fragrant, about 30 seconds.
- Toss in the halved cherry tomatoes and spinach. Stir for about 2-3 minutes until the spinach wilts and the tomatoes soften.
- Slice the steak against the grain into thin strips. Add it back into the skillet along with the cooked tortellini. Toss everything together, and sprinkle with grated Parmesan cheese.
- Cook everything together for an additional 2-3 minutes to meld the flavors. Adjust seasoning as desired.
Notes
For a vegetarian option, substitute the steak with portobello mushrooms or a meatless protein like tofu. Can also use zucchini noodles instead of tortellini for a low-carb diet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg