Search
Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
Rated 3.4 stars by 22 users
3-4
10 minutes
1 thick ribeye steak (about 1 lb)
1 (19 oz) bag frozen cheese tortellini
1 cup cherry tomatoes, halved
1 small zucchini, diced
3 tbsp butter
1 tsp garlic paste
1 sprig rosemary
1 sprig thyme
1 tbsp olive oil
1 tbsp Blackstone Steakhouse Seasoning
Salt and coarse black pepper, to taste
Chopped Italian parsley
Preheat your Blackstone griddle to medium-high heat. Lightly oil the surface and set up two zones: a hot zone for the steak and a medium zone for the tortellini and vegetables.
Season the ribeye with Steakhouse seasoning, salt, and pepper. Cook on the hot zone for 4–5 minutes per side, or until desired doneness. Remove and rest for 5 minutes, then dice into bite-sized pieces.
On the medium zone, add a drizzle of oil and the frozen tortellini. Add about 2 tablespoons of water and cover with a basting dome to steam for 3–4 minutes. Remove the dome and cook 2–3 more minutes, tossing occasionally, until tender and lightly golden. Move to a cooler zone.
Add zucchini and tomatoes to the griddle with a little oil. Cook for 2–3 minutes until slightly softened and blistered. Season lightly and move next to the tortellini.
In a small pan or grease trap tin, melt butter with garlic paste, rosemary, and thyme. Let simmer for 2–3 minutes until fragrant. Remove herb sprigs.
Pour the garlic butter over the steak, tortellini, and vegetables. Toss everything together on the griddle for 1–2 minutes until well coated and heated through.
Transfer to a serving platter, spoon any extra butter over the top, garnish with parsley, and serve immediately.
placeholder
