Juicy pan-seared steak served with buttery cheese ravioli and sautéed vegetables coated in a rich garlic butter sauce.
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Calories: 620kcal
Equipment
- Large skillet
- pot
- tongs
- knife
Ingredients
- 1 sirloin or ribeye steak
- 8-10 cheese ravioli
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic minced
- 1/2 cup green beans
- 1/2 cup diced tomatoes
- 1 tbsp parsley or chives chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch red chili flakes optional
Instructions
- Pat the steak dry and season generously with salt and black pepper. Let it rest for about 10 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook the steak for 3–4 minutes per side for medium-rare.
- Add butter and minced garlic to the skillet and spoon the melted garlic butter over the steak while it finishes cooking.
- Remove the steak and allow it to rest before slicing.
- Boil ravioli according to package instructions until tender. Drain and toss lightly with garlic butter.
- In the same skillet sauté green beans and diced tomatoes with butter and garlic until tender.
- Slice the steak into strips and plate with ravioli and sautéed vegetables.
- Drizzle remaining garlic butter over the dish and garnish with parsley or chives before serving.
Notes
Sprinkle Parmesan over the ravioli or add a squeeze of lemon to brighten the garlic butter sauce.
Nutrition
Calories: 620kcal | Carbohydrates: 32g | Protein: 44g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 145mg | Sodium: 650mg | Potassium: 720mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 22mg