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Recipe By: Steve Hamilton
Flank Steak: Skillet Garlic Butter Steak & Cheese Ravioli
Ingredients
- 1 lb steak (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 2 cups cheese ravioli (fresh or frozen)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley (for garnish)
Directions
- In a large skillet, heat the olive oil over medium-high heat. Add the steak pieces and season with salt and pepper. Cook for 5-7 minutes, or until the steak is browned and cooked through. Remove the steak from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Add the beef broth, heavy cream, thyme, and rosemary to the skillet. Stir to combine, and bring to a simmer.
- Add the ravioli to the skillet, and cook for 5-7 minutes (or as per package instructions), until the ravioli is tender and cooked through.
- Return the steak to the skillet and toss everything together.
- Sprinkle the grated Parmesan cheese over the top and stir until melted and creamy.
- Garnish with fresh parsley and serve immediately.
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