1. Start by patting the steak cubes dry with paper towels; this helps achieve a beautiful sear. Season generously with salt, pepper, smoked paprika, and ground cumin.
2. Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Once hot, add the steak bites in a single layer. Avoid crowding the pan to ensure they brown nicely. Sear for about 2-3 minutes per side until a golden crust forms but the inside remains juicy. Remove the steak to a plate and set aside.
3. In the same pan, add the remaining olive oil and butter. When the butter has melted and is foaming, toss in the sliced red onion and minced garlic. Stir frequently and cook for 2-3 minutes until fragrant and soft, but not browned.
4. Add the fresh tortellini to the pan, stirring gently to coat in the buttery garlic mixture. Pour in the beef broth and bring to a gentle simmer. Cover the pan and let the tortellini cook for about 4-5 minutes or until tender, stirring occasionally to prevent sticking.
5. Return the steak bites to the pan, stirring them through the tortellini and butter sauce. Cook together for another 2 minutes so the flavours meld and the steak reheats without overcooking.
6. Finish with a squeeze of fresh lemon juice and sprinkle chopped parsley over the top for brightness and colour.
7. Serve immediately while everything is warm and fragrant. I like to pair this with a crusty slice of bread to mop up the luscious sauce—my mum’s favourite trick for dishes like this.

From my early days sneaking into mum’s kitchen, I’ve learned that cooking is as much about patience as it is about timing. Watch your steak bites closely; a few extra seconds can mean the difference between tender and tough. And don’t rush the tortellini—letting it absorb those buttery, smoky flavours is what makes this dish sing.