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.

Steak Gorgonzola with Spinach Alfredo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb sirloin steak

  • 8

    oz fettucine pasta

  • Marinade:

  • 2

    cloves garlic, crushed

  • ½

    tsp rosemary, crushed

  • 1

    tsp lemon zest

  • ¼

    cup olive oil

  • ¼

    cup fresh lemon juice

  • Rich Alfredo Sauce:

  • ¾

    cup whole milk

  • ¾

    cup heavy cream

  • ¼

    cup grated parmesan cheese

  • ¼

    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

  • ¼

    cup balsamic glaze* (optional)

Directions

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.


Nutrition

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