Steak Tips over Creamy Cavatelli with Asparagus & Arugula Salad
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Steak Tips over Creamy Cavatelli

with Asparagus & Arugula Salad

30 MIN
+$11.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s packed with rich, decadent flavor thanks to tender bites of steak and a bed of al dente cavatelli pasta coated in a creamy, cheesy mix of garlic-herb butter, béchamel, mascarpone, and grand cru. You’ll serve it with a bright, fresh side salad for perfect balance.

INGREDIENT IN FOCUS
One of the five “mother sauces” in French cuisine, béchamel is a versatile, creamy white sauce traditionally made with flour, butter, and milk. Ours features garlic as well for an aromatic boost.
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  • Nutrition
    PER SERVING
  • Calories
    1510 Cals (est.)
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fresh
ingredients
Steak Tips over Creamy Cavatelli with Asparagus & Arugula Salad
Title
  • 10 oz Pasture-Raised Tenderloin Steak Tips
  • 10 oz Cavatelli Pasta
  • 6 oz Asparagus
  • 2 oz Arugula
  • 1 bunch Parsley
  • 1 oz Sweety Drop Peppers
  • 0.7 oz Grana Padano Cheese
  • 2 oz Grand Cru® Cheese
  • ⅓ cup Béchamel Sauce
  • 1 oz Garlic & Herb Flavored Butter
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Balsamic Vinegar
  • 2 tsps Honey
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Grate the grand cru on the large side of a box grater. Roughly chop the parsley leaves and stems. In a large bowl, whisk together the honey, half the vinegar, a drizzle of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot. Add the butter; stir until melted and the pasta is coated.

Cook the asparagus
3 Cook the asparagus

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate.

Cook the steak tips
4 Cook the steak tips

Pat the steak tips dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 minutes. Continue to cook, stirring occasionally, 1 to 3 minutes, or until browned on all sides. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute for medium-rare (125°F), or until the steak tips are coated and cooked to your desired degree of doneness.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Finish the pasta
5 Finish the pasta

To the pot of cooked pasta, add the béchamel, mascarpone, grated grand cru, and half the reserved pasta cooking water. Cook on medium, stirring frequently, 1 to 2 minutes, or until thoroughly combined, the cheese is melted, and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

Make the salad & serve your dish
6 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the cooked asparagus, arugula, peppers, and Grana Padano (crumbling before adding); toss to combine. Serve the finished pasta topped with the cooked steak tips and chopped parsley. Serve the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Grate the grand cru on the large side of a box grater. Roughly chop the parsley leaves and stems. In a large bowl, whisk together the honey, half the vinegar, a drizzle of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot. Add the butter; stir until melted and the pasta is coated.

Cook the pasta
Cook the asparagus
3 Cook the asparagus

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate.

4 Cook the steak tips

Pat the steak tips dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 minutes. Continue to cook, stirring occasionally, 1 to 3 minutes, or until browned on all sides. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute for medium-rare (125°F), or until the steak tips are coated and cooked to your desired degree of doneness.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Cook the steak tips
Finish the pasta
5 Finish the pasta

To the pot of cooked pasta, add the béchamel, mascarpone, grated grand cru, and half the reserved pasta cooking water. Cook on medium, stirring frequently, 1 to 2 minutes, or until thoroughly combined, the cheese is melted, and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

6 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the cooked asparagus, arugula, peppers, and Grana Padano (crumbling before adding); toss to combine. Serve the finished pasta topped with the cooked steak tips and chopped parsley. Serve the salad on the side. Enjoy!

Make the salad & serve your dish
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