Easiest Way to Prepare Favorite Flank Steak over Tortellini in Parmesan Cream sauce

Flank Steak over Tortellini in Parmesan Cream sauce.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, flank steak over tortellini in parmesan cream sauce. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Flank Steak over Tortellini in Parmesan Cream sauce is one of the most favored of recent trending foods in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions every day. Flank Steak over Tortellini in Parmesan Cream sauce is something which I've loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have flank steak over tortellini in parmesan cream sauce using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Flank Steak over Tortellini in Parmesan Cream sauce:

1. {Prepare of flank steak.
2. {Take of cheese tortellini.
3. {Take of heavy cream.
4. {Take of butter.
5. {Get of shredded Parmesan.
6. {Take of garlic powder.
7. {Make ready of sea salt.
8. {Take of cracked pepper.
9. {Make ready of olive oil, extra virgin.

Instructions to make Flank Steak over Tortellini in Parmesan Cream sauce:

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!.

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