Recipe: Appetizing Flank Steak over Tortellini in Parmesan Cream sauce

Flank Steak over Tortellini in Parmesan Cream sauce. Great recipe for Flank Steak over Tortellini in Parmesan Cream sauce. I'm always looking for delicious meals that I can make quickly, especially during the week. I heard about this from a coworker, who had ordered it at a restaurant.

Separate steak strips into a single layer and pat dry. Transfer bacon and panko to a mixing bowl. Place a large non-stick pan over medium-high heat. You can cook Flank Steak over Tortellini in Parmesan Cream sauce using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Flank Steak over Tortellini in Parmesan Cream sauce

1. It's 1 1/2 lb of flank steak.
2. You need 1 packages of cheese tortellini.
3. It's 1 cup of heavy cream.
4. You need 1 stick of butter.
5. You need 2 cup of shredded Parmesan.
6. Prepare 1 of garlic powder.
7. It's 1 of sea salt.
8. It's 1 of cracked pepper.
9. You need 2 tbsp of olive oil, extra virgin.

Add shallot, garlic, and seasoned salt. Stir in half the pasta cooking water and cream. Reserve ½ cup pasta cooking water. Place a large non-stick pan over medium-high heat.

Flank Steak over Tortellini in Parmesan Cream sauce step by step

1. Season flank steak with sea salt, pepper, and garlic powder..
2. Add olive oil to frying pan (I like to use cast iron), and heat pan over medium heat..
3. Sear steak on both sides until it reaches desired temperature (I like mine medium rare). Set aside to rest..
4. Melt butter in a medium sauce pan on medium heat..
5. Add heavy cream and Parmesan cheese to pan, and stir often until cheese is melted..
6. Prepare tortellini as described on package, while making the cream sauce..
7. Combine tortellini and cream sauce..
8. Slice flank steak on the bias. I like mine thinly sliced, adding the majority to the tortellini. Reserve some for garnish, and enjoy!.

Remove the steak roll from the pan and transfer to a cutting board. Make the cream sauce: In a large pan, melt the butter over medium-high heat. Top tortellini with the red sauce and garnish with fresh basil and Parmesan cheese. Cut the steak against the grain when ready to serve, and top with peppercorn sauce. For The Peppercorn Cream Sauce: The picture below shows raw flank steak, but they are just as visible once the steak is cooked.