Tuscan Steak Tortellini

Steak on a pasta budget! Impressive entrée features succulent, tender grilled flat iron steak served over al dente cheese tortellini. Toss with lively Tuscan-herb Alfredo sauce, roasted red and orange bell peppers, and golden pan-seared mushrooms. Garnish with a drizzle of translucent amber balsamic glaze, a sprig of fresh rosemary, and wedges of warm grilled Tuscan flatbread to complete this signature dish.


Step 1

Season thawed steaks evenly and char-grill over high heat for 4 to 6 minutes on each side or until internal temperature reaches 145°F for 15 seconds. Keep warm above 140°F.

Step 2

Cover tightly and slack in cooler between 32° and 36°F prior to use.

Step 3

Combine oil and garlic in heavy saucepan; sauté garlic over low heat for 1 to 2 minutes. Add next 3 ingredients and whisk to blend. Simmer over medium heat for 5 minutes or until sauce is reduced to 6 cups. Keep warm. Working in several smaller batches, sauté vegetables over high heat until tender-crisp. Season; keep warm.

Step 4

To assemble single serving: Portion 10 ounces tortellini in pasta bowl; top with 4 ounces vegetables and ½ cup Tuscan Alfredo sauce. Thin-slice 4 ounces warm steak and arrange over pasta. Drizzle 1 tablespoon balsamic glaze over steak. Sprinkle ½ tablespoon shredded cheese over pasta.

Step 5

Brush top side of 1 flatbread lightly with olive oil and grill, topside down, for 30 seconds or until warm. Arrange on small plate; season with salt and Tuscan herb seasoning. Serve with ½ tablespoon balsamic glaze portioned on plate for dipping.

Application Uses
College & University