Creamy Steak Pasta

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 900g (32 oz) flank steak
• Salt and black pepper
• Salt and black pepper
• 30g (2 Tbsp) avocado oil
• 2 large sweet onions
• 900g (32 oz) beef bone broth
• 1 Tbsp black pepper
• 1 tsp thyme
• Garlic powder + Kinders Caramelized Onion Butter seasoning (optional)
• Garlic powder + Kinders Caramelized Onion Butter seasoning (optional)
• 120g (0.5 cup) reduced fat cream cheese
• 354g (1 can) fat free evaporated milk
• 600g (2.5 cups) cottage cheese
• Black pepper + Garlic powder to taste
• Black pepper + Garlic powder to taste
• 80g (3/4 cup) Parmigiano reggiano
• 100g (1 cup) Gruyère
• 900g (32 oz) penne

Instructions

1. Season the steak with salt and black pepper. Let it rest on a wire rack for 1 to 4 hours, or proceed to cook immediately.
2. Heat avocado oil in a large pot over high heat. Sear the steak for 4 to 6 minutes on each side until browned. Remove the steak and let it rest on a cutting board.
3. In the same pot, sauté the onions and deglaze with water until the onions are browned. Stir in the black pepper, thyme, garlic powder, and onion seasoning. Pour in the beef bone broth and boil until the liquid has reduced.
4. While the broth reduces, boil the penne in a separate pot until al dente and dice the rested steak.
5. Blend the cream cheese, evaporated milk, and cottage cheese until the mixture is smooth. Lower the heat on the broth pot and whisk in the blended cream sauce.
6. Add the cooked pasta, diced steak, and parmesan cheese to the pot and mix. Stir in the Gruyère, then cover and cook on low heat for 10 to 15 minutes until the sauce thickens.