Step 1

Season the steak with kosher salt and ground black pepper on each side and place in the fridge.

Step 2

Heat a large skillet over medium-high heat and add the avocado oil. Once warm, take the steak out of the fridge and cook each side for about 3 minutes, or until you get a brown crust. Remove from the skillet and set aside, letting it rest for at least 5 minutes before slicing it.

Step 3

Cut the steak into cubes.

Step 4

Cook the rigatoni in a large pot of boiling salted water according to the package instructions until al dente. Drain, reserving 1 1/2 cups of the pasta water.

Step 5

In the same skillet used for the steak, add more avocado oil if needed over medium-high heat. Add the chopped shallots and sauté for 1 minute.

Step 6

Add the mushrooms and cook for about 2 minutes, then add the white wine, beef stock, and the sprig of thyme. Season with salt and black pepper. Let it simmer for about 5 minutes.

Step 7

Remove the thyme, add the minced garlic, sun-dried tomatoes, and the steak cubes (see notes if you don’t like your steak fully cooked). Mix well.

Step 8

Pour in the coconut cream and 1/4 cup of the reserved pasta water. Let it simmer for about 3 minutes.

Step 9

Add the partially cooked pasta along with another 1/4 cup of the reserved pasta water and mix.

Step 10

Cook the pasta in the sauce until the pasta is cooked to your liking and the sauce has thickened and become creamy (you can add more pasta water if the sauce is too thick, but do it gradually until you get the desired texture).

Step 11

Add the basil leaves just before serving and stir.

Step 12

Serve warm with fresh chopped parsley and freshly ground black pepper.