Ingredients:

  • 450 g Sirloin steak, cut into 1-inch cubes
  • 28 g Unsalted butter
  • 3 cloves Garlic, minced
  • 3 g Salt
  • 1 g Black pepper
  • 15 ml High-smoke-point oil (Canola or Avocado)
  • 225 g Pasta shells
  • 355 ml Heavy cream
  • 100 g Freshly grated Parmesan cheese
  • 28 g Unsalted butter
  • 2 cloves Garlic, minced
  • 118 ml Reserved pasta water
  • 2 Green onions, thinly sliced
  • 2 g Red pepper flakes (optional)
  • 15 ml Fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta shells until al dente. Before draining, scoop out ½ cup of the starchy pasta water and set it aside. Drain the pasta and set aside.
  2. Pat the steak bites completely dry with paper towels. Season with salt and pepper. Heat oil in the skillet over high heat until it just begins to smoke. Add steak in a single layer and sear for 2 minutes per side until a mahogany crust forms. Stir in 2 tbsp of butter and minced garlic during the last 60 seconds. Remove steak to a plate to rest.
  3. In the same skillet, melt 2 tbsp of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, scraping the bottom of the pan to deglaze. Simmer for 2–3 minutes until slightly thickened.
  4. Reduce heat to low. Whisk in the grated Parmesan cheese until smooth. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time. Fold in the cooked shells until thoroughly coated in the creamy sauce. Return the rested steak bites and their accumulated juices to the pan. Gently toss to coat and garnish with green onions, parsley, and red pepper flakes.