Creamy Steak Pasta

Ingredients (raw weights)

• 900 g beef flank steak, lean, raw
• 0.5 g black pepper, dry
• 30 g avocado oil, as sold
• 375 g onion, raw
• 900 g beef broth/stock, as sold
• 6.9 g black pepper, dry
• 1 g thyme, dried, dry
• 120 g cream cheese, light (low fat), as sold
• 354 g evaporated milk, fat free, canned
• 600 g cottage cheese, fat free, as sold
• 80 g parmesan cheese, grated, as sold
• 100 g fontina/gruyere, as sold
• 900 g pasta, dry (uncooked)

Steps

1. Season steak heavily with salt, lightly with black pepper, and rest on a wire rack for 1–4 hours, or cook immediately
2. Heat oil in a large pot over high heat. Sear steak 4–6 minutes per side until deeply browned (work in batches if needed). Transfer to a cutting board and rest while finishing everything else
3. In the same pot, add onions, deglaze with water, and cook until browned. Add pepper, thyme, garlic powder, and kinders caramelized onion seasoning. Add beef bone broth and boil until fully reduced.
4. While beef bone broth reduces, in a separate pot cook pasta until al dente, and dice steak
5. Blend cream cheese, evaporated milk, and cottage cheese until smooth. Reduce heat on pot to low and whisk in the cream sauce until combined.
6. Add pasta, steak, and parmesan. Mix, then add Gruyère and mix again. Cover and cook on low for 10–15 minutes until thickened. Split into 10 even servings, and enjoy!