Ingredients:

  • 1.5 lbs sirloin tips, cut into 1-inch cubes
  • 2 tbsp Cajun seasoning
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 12 oz penne rigate pasta
  • 4 cloves garlic, finely minced
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp smoked paprika
  • 0.25 cup reserved starchy pasta water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the penne rigate for 1 or 2 minutes less than the package instructions to achieve a true al dente texture. Before draining, reserve 1/4 cup of the starchy pasta water.
  2. Pat the steak tips completely dry with paper towels to ensure a proper sear. Toss the steak cubes in a bowl with the Cajun seasoning until evenly coated.
  3. Heat the avocado oil and unsalted butter in a 12-inch cast iron skillet or heavy-bottomed pan over high heat until shimmering. Sear the steak tips in a single layer until a deep mahogany crust forms (about 2 minutes per side). Remove steak from the pan and set aside.
  4. Reduce heat to medium. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, using the moisture to scrape up the browned bits (fond) from the bottom of the pan.
  5. Pour in the heavy cream and smoked paprika. Bring to a light simmer, then gradually whisk in the grated Parmesan cheese and the reserved pasta water. Stir continuously for 3 minutes until the sauce emulsifies and thickens.
  6. Add the cooked penne and seared steak tips back into the skillet. Toss thoroughly to coat the pasta in the creamy sauce. Garnish with fresh parsley and serve immediately.