Garlic Steak Bites with Creamy Tortellini and Grilled Asparagus
Ingredients:
1 lb sirloin steak, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 (9 oz) package cheese tortellini
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 bunch asparagus, trimmed
1 tablespoon olive oil (for grilling asparagus)
Fresh parsley, chopped (for garnish)
Directions:
1. Grill the Asparagus: Preheat the grill to medium-high heat. Drizzle the asparagus with 1 tablespoon olive oil, season with salt and pepper, and grill for 4-5 minutes, turning occasionally, until tender and slightly charred. Set aside.
2. Cook the Tortellini: Boil water in a large pot, adding a pinch of salt. Cook the cheese tortellini according to the package directions. Drain, reserving 1/2 cup of pasta water for later. Set aside.
3. Cook the Steak Bites: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the steak bites and sear them for 3-4 minutes on each side until browned and cooked to your preferred doneness. Remove from the skillet and set aside.
4. Make the Creamy Sauce: In the same skillet, add the minced garlic, dried thyme, rosemary, and smoked paprika. Sauté for about 1 minute until fragrant. Add the heavy cream, butter, and Parmesan cheese, stirring until the sauce is smooth and creamy. Let it simmer for 2-3 minutes, adding reserved pasta water to thin the sauce, if needed.
5. Combine the Pasta and Steak: Add the cooked tortellini to the skillet and toss it in the creamy sauce until well-coated. Return the steak bites to the skillet and gently stir to combine, allowing everything to warm through.
6. Serve: Plate the creamy tortellini and steak mixture. Arrange the grilled asparagus on the side, and garnish with fresh parsley for a burst of color.
Cooking Time: 30 minutes
Servings: 4
Calories: 500 per serving