Cloud's Meats

INGREDIENTS
• 2 lbs steak of choice
• 24 oz cheese tortellini (refrigerated fresh)
• 8 oz butter
• minced garlic
• 2 tsp garlic powder
• 1.5 tsp smoked paprika
• 1 tsp black pepper
• 1/2 tsp red pepper flakes
• 1.5 cups chicken broth
• 1 cup heavy cream
• zest from a small lemon
• juice from 1/2 lemon
• 1 tbsp dijon mustard
• Grated Parmesan
• Parsley

DIRECTIONS
1. Season steaks with salt/pepper/garlic and cook to desired temp then set aside.
2. In a large saute pan add butter on medium-low heat.
3. Once melted add minced garlic and stir until fragrant.
4. Stir in seasonings then add chicken stock and heavy cream.
5. Add lemon zest, lemon juice, and dijon mustard. Stir until combined.
6. Add tortellini, bring to a simmer.
7. Cover and allow tortellini to plump up(about 10 min), stirring every few min.
8. Cut up steak into chunks once rested and add to tortellini. Stir until well coated.
Top with grated parm and parsley. Enjoy!

INGREDIENTS
• 2-pound flank steak
• salt & pepper
• 2 teaspoons vegetable oil
• 3 tablespoons butter; divided
• 3 cloves garlic, minced
• 3/4 cup dry white wine
• 2 tablespoons chopped fresh parsley

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Divide flank steak into 4 equal portions, pat dry, and season with salt and pepper.
3. In a large cast iron pan, heat oil over medium-high heat until pan is very hot. Add 1 tablespoon of butter to pan and let melt. Sear steaks on both sides, about 3 minutes per side.
4. Place cast iron skillet into oven and cook for another 3 minutes, or until steaks reach 125 degrees on an instant read thermometer.
5. Carefully remove cast iron skillet from oven and return to stovetop. Remove steaks from pan and set aside to rest, then prepare pan sauce.
6. Heat skillet over medium-low heat, add 1 tablespoon of butter and garlic to skillet and saute for 1-2 minutes.
7. Add white wine and any juices from resting steak to pan and increase heat to medium-high. Bring to a boil and let reduce about 5 minutes or until slightly thickened, scraping up brown bits from pan.
8. Remove pan from heat, add final tablespoon of butter and freshly chopped parsley to sauce and season with additional salt and pepper as needed.
9. Slice flank steak portions against the grain, spoon sauce over slices and serve. Enjoy!