Ingredients:

  • 1 lb sirloin steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 2 tbsp tomato paste
  • 1 tbsp fresh lemon juice
  • 8 oz penne or rigatoni pasta
  • 2 cups low sodium beef broth
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in the skillet over medium-high heat until shimmering and just starting to wisp smoke.
  2. Add steak bites in a single layer; sear without moving for 2 minutes to develop a deep mahogany-colored crust. Flip and sear for another 1-2 minutes.
  3. Remove steak to a plate and set aside to ensure the meat remains tender and prevents overcooking.
  4. Reduce heat to medium. Melt butter in the same pan, scraping up the brown bits (fond) from the steak until the butter is bubbling and brown.
  5. Add diced onions and minced garlic, sautéing for 3-4 minutes until they are fragrant and translucent.
  6. Stir in the tomato paste, cooking for 1 minute until it turns a deep brick red.
  7. Add the uncooked pasta and beef broth to the skillet. Bring to a simmer and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
  8. Stir in the heavy cream, lemon juice, and grated parmesan cheese, stirring until the sauce is glossy and velvet-smooth.
  9. Return the seared steak bites and any accumulated juices to the pan, tossing to coat the meat in the sauce.
  10. Garnish with chopped fresh parsley and optional red pepper flakes before serving.