Menu Enter a recipe name, ingredient, keyword...

Steak Gorgonzola with Spinach Alfredo


4 servings

*Balsamic glaze can be made by VERY slowly simmering about 1 cup balsamic vinegar until it is so reduced, it’s got a syrupy consistency.

Google Ads
Rate this recipe 4.7/5 (19 Votes)


  • Marinade:
  • 1 lb sirloin steak
  • 8 oz fettucine pasta
  • 2 cloves garlic, crushed
  • 1/2 tsp rosemary, crushed
  • 1 tsp lemon zest
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • Rich Alfredo Sauce:
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated romano cheese
  • 3 egg yolks
  • 2-3 tbs crumbled gorgonzola or blue cheese
  • 2 cups shredded fresh baby spinach
  • 3 tbs sun-dried tomatoes
  • salt & pepper to taste
  • Garnish:
  • 2 tbs crumbled gorgonzola or blue cheese
  • 1/4 cup balsamic glaze* (optional)


Adapted from


Step 1

Trim fat from sirloin steak. Cut steak into strips about 1-inch wide and 3-inches long. Place steak in a large zipper plastic bag.

Mix marinade ingredients and pour over steak in bag. Seal bag and “mush” the marinade and steak together. Place in refrigerator for 1-3 hours.

After steak has marinated, preheat your broiler or outside grill on high. Grill steak to desired doneness. Remove to a plate and cover to keep warm in a very low–200 degrees F–oven.

Cook fettucine as per package directions. When done, drain.

Meanwhile, prepare alfredo sauce by heating the milk and cream in a medium heavy-bottomed saucepan. Mix in the cheeses. DO NOT LET THIS BOIL. Whisk egg yolks well in a separate bowl. Pour about 1 cup of the cream/cheese mixture into the egg yolks, whisking while pouring. This is called “tempering” so the eggs don’t form a clump when adding it to the sauce. Pour the tempered egg/sauce mixture back in the saucepan while whisking. Continue to whisk over medium-low heat until sauce begins to thicken. This will be anywhere from 3-5 minutes. Add the spinach and sun-dried tomatoes. Stir well, cover and remove from heat.

In a large bowl, combine the hot cooked fettucine with the sauce and toss well.

Plate and top each plate with 1/4 of the steak strips. Drizzle with balsamic glaze if using. Put crumbled gorgonzola on top of steak.

You'll also love

Review this recipe

Sicilian Penne with Tilapia and Spinach Spinach and Mushroom Smothered Grilled Chicken