Ingredients:

  • 1 lb (450g) sirloin steak, cut into 1-inch strips
  • 1 tbsp (15ml) avocado oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 12 oz (340g) fettuccine pasta
  • 4 quarts (3.8L) water
  • 1 tbsp (15g) salt
  • 2 tbsp (28g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1 cup (240ml) low-sodium beef broth
  • ¾ cup (180ml) half-and-half
  • ½ cup (50g) freshly grated parmesan cheese
  • 2 tbsp (30g) plain Greek yogurt
  • ¼ tsp (1g) nutmeg

Instructions:

  1. Pat the steak strips completely dry with paper towels and season generously with kosher salt and cracked black pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat until shimmering. Sear steak in a single layer for 2-3 minutes per side until a mahogany crust forms. Remove steak to a plate and let rest.
  3. Bring a large pot of salted water to a boil and cook fettuccine pasta according to package directions. Reserve a small amount of pasta water before draining.
  4. In the same skillet used for the steak, melt unsalted butter over medium heat. Add minced garlic and sauté until fragrant.
  5. Stir in beef broth and half-and-half, simmering gently. Whisk in grated parmesan cheese, Greek yogurt, and nutmeg until the sauce is smooth and velvety.
  6. Toss the cooked fettuccine into the sauce, adding reserved pasta water if needed to emulsify. Fold in the seared sirloin steak and serve immediately.