Ingredients:

  • 1 lb sirloin or ribeye steak, thinly sliced against the grain
  • 8 oz dried medium pasta shells
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 tbsp smoked Spanish paprika (pimentón)
  • 0.5 cup low-sodium beef bone broth
  • 1 cup heavy whipping cream, room temperature
  • 0.5 cup freshly grated parmesan cheese
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Boil a large pot of heavily salted water. Cook the pasta shells until 1–2 minutes before al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat the steak strips completely dry with paper towels and season with salt and pepper. Heat avocado oil in a 12-inch heavy-bottomed skillet over high heat.
  3. Sear the steak in batches to avoid overcrowding, cooking for about 1-2 minutes until a dark mahogany crust forms. Remove steak from the pan while still slightly undercooked and set aside.
  4. Reduce heat to medium. Add butter and diced onions to the same skillet, scraping up the browned bits. Sauté until translucent, then add minced garlic and cook for 30 seconds.
  5. Bloom the smoked paprika in the hot fat for 30 seconds until fragrant. Deglaze the pan with beef bone broth and Worcestershire sauce, simmering until liquid reduces by half.
  6. Slowly whisk in the room-temperature heavy cream. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Stir in the parmesan cheese until melted. Add the cooked shells and the seared steak (along with any juices) back into the pan. Toss to coat, adding reserved pasta water if the sauce needs thinning. Garnish with parsley and serve immediately.