Bocados de Carne con Ajo (Print Version)
# Ingredients:
→ Garlic Butter Steak Bites
01 -
1 lb (500 g) steak, cut into bite-sized cubes (sirloin, ribeye, or tenderloin)
02 -
2 tablespoons olive oil
03 -
3 tablespoons butter
04 -
4 garlic cloves, finely minced
05 -
1 teaspoon fresh or dried thyme
06 -
1 teaspoon fresh or dried rosemary
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Fresh parsley, chopped (optional)
→ Tortellini Alfredo with Pesto
10 -
1 lb (500 g) cheese or spinach tortellini (fresh or frozen)
11 -
1 cup heavy cream
12 -
½ cup grated Parmesan cheese
13 -
2 tablespoons butter
14 -
¼ cup pesto (store-bought or homemade)
15 -
Salt, to taste
16 -
Black pepper, to taste
17 -
Optional garnish: pine nuts, extra Parmesan cheese, or fresh basil
# Instructions:
01 -
Season steak cubes generously with salt and black pepper.
02 -
Heat olive oil in a large skillet over high heat. Add steak in a single layer and sear for 2–3 minutes per side until golden and cooked to your preference.
03 -
Reduce heat to medium. Add butter, garlic, thyme, and rosemary to the skillet. Stir and cook for 1–2 minutes, spooning the sauce over the steak.
04 -
Remove from heat. Garnish with fresh parsley, if desired, and serve hot.
05 -
Cook tortellini according to package directions. Drain and set aside.
06 -
In a large skillet, melt butter over medium heat. Add heavy cream and bring to a gentle simmer.
07 -
Stir in Parmesan cheese until melted and creamy. Mix in pesto and season with salt and black pepper.
08 -
Add cooked tortellini to the skillet and toss to coat in the sauce.
09 -
Serve hot, garnished with extra Parmesan, pine nuts, or fresh basil if desired.
# Notes:
01 -
Plate the garlic butter steak bites over a bed of tortellini Alfredo with pesto for an impressive presentation.