Season 900g (32 oz) flank steak heavily with salt and lightly with black pepper on both sides. Ideally, rest on a wire rack for 1-4 hours to let the salt permeate.

Heat 30g (2 Tbsp) avocado oil in a large pot over high heat. Sear the steak 4-5 minutes per side, working in batches if needed, until you get a deeply golden-browned crust. Transfer to a cutting board and rest while finishing everything else.

In the same pot, add 2 diced large sweet onions and deglaze with a splash of water. Cook until browned, then stir in 1 Tbsp black pepper, 1 tsp dried thyme, garlic powder and Kinder's Caramelized Onion Butter seasoning to taste. Pour in 900g (32 oz) beef bone broth, bring to a boil, and reduce until almost fully evaporated and the mixture is thick and syrupy on the bottom of the pot.

While the broth reduces, cook 900g (32 oz) penne or pasta of choice in a separate pot of salted water until al dente, then drain. Dice the rested steak into bite-sized pieces.

In a blender, blend 120g (½ cup) reduced fat cream cheese, 354g (12 oz can) fat free evaporated milk, and 600g (2½ cups) 2% cottage cheese until completely smooth. Reduce the heat under the onion-broth pot to low and slowly whisk in the blended cream sauce until fully combined. Season with black pepper and garlic powder to taste.

Stir in the cooked pasta, diced steak, and 80g (~¼ cup) grated Parmigiano Reggiano. Mix well, then top with 100g (1 cup) shredded Gruyere. Cover and cook on low for 10-15 minutes or until the sauce is thickened and coats the pasta. Divide into 10 even servings, and enjoy! Cool and store leftovers in the freezer.