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1
Preheat oven to broil.
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2
Place tomatoes in oven 7 inches below broil coils and roast tomatoes for 10 minutes on each side, until the skin starts to blacken and peel back.
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3
Place tomatoes in a zip lock bag, and zip close removing all air.
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4
Cover bag with a damp paper towel and let the tomatoes sit for about 10 minutes.
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5
Using your knife remove cactus needle by sliding knife across needles going upwards towards the round end of the cactus.
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6
As if you were shaving with the grain.
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7
Cut cactus into strips, then cut into bite size pieces.
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8
Take ribeye steak and cover with a sheet of saran wrap, and flatten steak using a mallet.
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9
Or you can use a rolling pin and roll the steaks out flat.
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10
Chop steak into 1/2 inch slices.
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11
Season steak with 1 teaspoon salt, ground black pepper, coriander, lime zest (about 1/8 teaspoon).
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12
And using your hand, massage the seasoning into the meat.
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13
Covet steak pieces with saran wrap and set aside.
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14
In a large pan, on medium-high heat add water, 1 teaspoon salt, and chopped cactus.
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15
Cook cactus for 7 minutes, or until water has absorbed and cactus starts to look like cooked green beans.
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16
In the same pan, still on medium-high heat; add 2 teaspoons olive oil, garlic, onions, red bell peppers, & 1/2 serano pepper.
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Cook for 2 minutes.
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18
Add in sliced mushrooms, 1 teaspoon olive oil, and cook for 3 minutes.
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Meanwhile bring a large pot to boil and add in salt...
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20
The water should taste like the ocean.
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21
Cook your shell pasta according to package directions.
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22
Reserve 1/2 cup of pasta water.
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23
Remove tomatoes from ziplock bag and peel the skins off.
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24
Chop the tomatoes and add them to the pan with the vegetables.
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25
In the pan with the cooked vegetables add in the chopped steak and cook for 5 minutes.
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26
Be sure to stir it occasionally to make sure that the steak can absorb all the flavors.
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27
Then turn the heat down to low and add in the other half of the serano pepper while you prepared your sauce.
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28
In a medium pot add heavy cream, pasta water, and butter on medium-low heat.
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29
Once the butter has melted add in salt, garlic powder, and cayenne pepper and cook for 1 minute.
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30
Then whisk in cheese until cheese has melted.
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31
In the same large pot that the pasta was cooked in, add in the meat and veggie filling, and the Alfredo sauce to the drained pasta.
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32
Stir; and on medium-low heat cook for 5 minutes stirring occasionally.
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33
Let pasta sit on low heat for 2 minutes, add in chopped cilantro, stir, and serve!
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34
I topped ours with some crumble fresco cheese!
