Ingredients
Equipment
Method
- Season the steaks with salt, pepper, and garlic. Cook them on the RecTeq Dual Fire Pellet Grill to your desired doneness, then remove them from the grill and let them rest.
- In a large saute pan, melt the butter over medium-low heat.
- Add the minced garlic to the melted butter and stir until it smells fragrant.
- Stir in the garlic powder, smoked paprika, black pepper, and red pepper flakes. Add the chicken stock and heavy cream.
- Add the lemon zest, lemon juice, and Dijon mustard. Stir the mixture until all ingredients are combined.
- Add the fresh tortellini to the sauce and bring the mixture to a simmer.
- Cover the pan and let the tortellini simmer for about 10 minutes, stirring every few minutes so they plump up.
- Cut the rested steak into chunks and add them to the tortellini mixture. Stir everything until the steak pieces are well coated in the sauce.
- Top the dish with grated Parmesan and parsley, if desired, and serve.
Notes
This recipe works well with fresh, gluten-free tortellini if you have dietary needs. The aroma of the garlic and steak cooking together fills the kitchen with warmth. You can adjust the amount of red pepper flakes based on your preference for heat.