How to Make Steak Tortellini on the Griddle

OutdoorHub
How to Make Steak Tortellini on the Griddle

Outdoor griddles are having a moment, and for good reason. With summer in full swing, outdoor cooking is making its triumphant return and all I have to say is: It’s about time! There’s just something about cranking up the griddle in my outdoor kitchen that signals the begining of summer.

Everyone knows the classic griddle go-to recipes like smash burgers and pancakes, but there’s a whole world of dishes you can create on the griddle to keep things fresh and exciting. It really is as simple as chopping everything up and tossing it on! I’ve made this recipe several times with different vegetables and proteins. While steak is hands down my favorite, chicken is also an excellent choice (I’m also planning to try it with some leftover backstrap). Now let’s dive into some griddle basics.

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Using the Griddle

When it comes to cooking anything on the griddle, there are several tips and tricks you’ll want to follow to ensure your food comes out perfect every time. For starters, creating heat zones can be incredibly helpful, especially if you’re just getting started. I recommend setting one burner to a higher temperature than the other allows you to quickly move food to a cooler area by simply pushing it over. I find this gives me better control of the food, but also provides the flexibility to cook two items at different temperatures before combining them; a tip that comes in particularly handy with this recipe!

Another key to making the most out of your griddle is making sure you have the proper tools for the job. Long-handled spatulas are essential for flipping, tossing, and moving everything you’re working with while keeping your hands safely away from splattering oil.

Last but certainly not least, I always recommend familiarizing yourself with your particular flat-top grill or griddle to ensure you know where everything is and how it works before diving in. As you probably know, the griddle-top can get out of control if you fall behind by having to spend time chopping ingredients on the side.

Now that you’ve got the basics down, let’s gather everything you’ll need for this banger of a recipe. The ingredient list is straightforward, and chances are you might already have most of these items in your kitchen.

Ingredients

• 1 package of frozen tortellini
• 2-3 steaks, marinated and chopped into bite-sized pieces
• 1 onion, chopped
• 1 zucchini, chopped
• Olive oil
• Buffalo Wild Wings Parmesan Garlic sauce
• Kinder’s Buttery Steakhouse seasoning
• Grated Parmesan cheese (fresh is always better)
• Fresh basil
• 1 small package of cherry tomatoes
• Salt and pepper to taste
• Fresh minced garlic

Prep

Start by cutting your steak into bite-sized chunks, keeping them uniform in size to ensure even cooking. Marinate your steak overnight in whatever marinade you prefer (I used a basic marinade of oil, brown sugar, soy sauce, Dijon mustard, and a splash of balsamic vinegar).

Depending on the frozen tortellini you’re using, you may need to par-boil it for a few minutes. If so, drain the pasta and set it aside. Chop your onion and zucchini into uniform pieces, and mince your garlic to taste.

Cooking Instructions

1. Start by heating your griddle to medium heat and adding some oil. As mentioned earlier, it can be helpful to heat part of the griddle hotter than the other for better temperature control.
2. Once hot, add your onions and let them start to soften.

   

3. When the onions begin to soften, add your zucchini and let them cook for another minute or two.
4. Once the onion and zucchini are tender, add your cherry tomatoes and garlic.
5. When the cherry tomatoes start to blister and the garlic becomes fragrant, push the vegetables to one side and add your marinated steak to the griddle. Don’t forget to season liberally with Kinder’s Buttery Steakhouse seasoning.
6. As soon as your steak is a little more than halfway cooked, add your tortellini to the griddle and mix all ingredients together.
7. Keep tossing until everything is cooked to your liking, then add the Buffalo Wild Wings                 Parmesan Garlic sauce (use as much or as little as you prefer).

   

8. Sprinkle in your Parmesan cheese, saving some for the final garnish.
9. Plate and top with additional Parmesan, fresh basil, and a drizzle of olive oil.

Final Thoughts

I’ll use any excuse to hang out in my outdoor kitchen, and a new recipe like this gives you the perfect reason to fire up that griddle. I like to turn on the baseball game on the outside flatscreen TV and share a few cold beers with family and friends while that griddle sizzles in the background. So, whether you’re looking for a reason to dust off your griddle or just want to try something new, this steak and tortellini combo is your ticket to a great evening outdoors.

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