Here's a "fancy" pasta dish that comes together in less than 45 minutes!
Creamy Blistered Tomato Steak Tortellini "Thing"
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This dish came together when we were unexpectedly at home for dinner one Saturday evening and I threw something together with what I had in the refrigerator.
While this dish might seem “busy,” it’s all very straightforward and easy to multi-task. Cook pasta + cook steak + make tomatoes/cream sauce. Things you can do simultaneously in 30 minutes! Give this recipe a full read from start to finish before starting, I tried to write it out exactly as what goes through my head while cooking it.
For this dish I used 3 cookware pieces: a pot for cooking pasta, a cast iron skillet for the steak and a larger skillet for the tomatoes and cream sauce. If you’d like to reduce your dishes, you could cook your steaks in the skillet and then use the same one to do the tomatoes then the cream sauce. It would take longer but would save you from doing one extra dish.
- Sirloin steak (or cut of choice)
- Salt and pepper
- 2 Tablespoons butter
Tortellini (or any pasta of choice, I like rigatoni for this as well)
- 1 cup greens of choice (spinach, kale, greens blend)
3 tablespoons olive oil
- 1-2 cups cherry tomatoes
- 2 garlic cloves, minced
- Salt and pepper
2 tablespoons butter
- 1 garlic clove, minced
3 tablespoons flour
- 1 1/2 cups milk
- 1/2 cup dry white wine
- 1/4 cup grated parmesan
- 1/4 teaspoon red pepper flakes
Okay y’all, multi-task this one! It’s easy, you got this! Let’s start with boiling the pasta water. You’re going to cook your pasta, drain it and set aside but you can get other things going while the pasta water boils!
While the pasta water is boiling, salt and pepper your steaks and get a cast iron skillet nice and hot on the stove with 2 tablespoons of butter. When the butter is nice and hot (like turning a little brown and looking very hot), add the steaks. You want them to sizzle when you add them! Sear one side for 30 seconds, flip and sear other side for 30 seconds then flip and cook each side for roughly 4 minutes for medium rare (while this is happening, you can start on tomatoes and get pasta cooked). Remove steaks and set aside.
While the pasta water is boiling/pasta is cooking and steaks are in the cast iron skillet, add 3 tablespoons of olive oil to a medium or large skillet over medium-high heat. Add the tomatoes, garlic and a little salt and pepper. Let the tomatoes cook in the oil for about 10 minutes until their nice and soft and “blistered.” Stir a bit, but not too much so they have time to cook in the oil. Remove from skillet and set aside.
In the same skillet you cooked the tomatoes in, add 2 tablespoons of butter over medium heat. Add 1 clove of minced garlic followed by 3 tablespoons of flour and whisk everything together to create a “roux.” Once it’s nice and thick, pour in the milk and whisk to combine. It will still be thick! Pour in the wine and add the parmesan and red pepper flakes. Stir to combine the sauce.
Turn heat to low and add cooked pasta to the cream sauce, as well as your greens of choice, and stir so the pasta is coated and greens soften.
Serve creamy pasta and greens in a bowl and top with thinly sliced steak!