- 4
Ingredients
- Steak:
- 1/2 stick herb garlic butter (about 1/4 cup)
- 1/2 cup crumbled Gorgonzola cheese
- 1 1/2 lbs. flat iron steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil (I used what I had)
- 1/2 cup white wine (I used beef broth)
- Fettuccine:
- 3 cups water
- 1 (9 oz.) package refrigerated fettuccine pasta
- 4 tablespoons unsalted butter (I used regular)
- 2 teaspoons cornstarch
- 1 cup half-and-half
- 1/2 cup shredded Parmesan, Romano Asiago cheese blend (Couldn't find so I added my own Asiago to Parmesan, Romano blend)
- 1/4 teaspoon kosher salt
- pinch of pepper
Preparation
Step 1
Sequence:
Prepare steak and begin to cook - 5 minutes.
While steak cooks, prepare pasta recipe through step 3-15.
Complete both recipes and serve - 10 minutes
Steak:
Combine butter and cheese in small bowl until blended; set aside. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of steak and salt and pepper.
Place oil in pan; swirl to coat. Add steaks; cook 5-7 minutes on each side or until meat is well-browned and internal temperature reaches l45 degrees (for medium-rare). Remove steak from pan.
Drain excess oil from pan; return pan to heat. Deglaze with wine or broth. Cook 3-4 minutes or until liquid has reduced almost completely.
Return steaks to pan. Add butter mixture; turn steaks until butter melts and steaks are coated. Serve.
Fettuccine:
Combine water and pasta in microwave-safe bowl; cover and microwave on high for 5 minutes.
While pasta cooks, prepare sauce. Melt butter in large saute pan on medium-high. Combine cornstarch and half-and-half in a small bowl until blended and smooth. Stir into melted butter; bring to full boil, whisking often.
Meanwhile, stir pasts to loosen noodles; cover and microwave 1 more minute or until pasta is tender.
Remove sauce from heat; whisk in cheese, salt and pepper until smooth. Drain pasta thoroughly; stir into sauce until blended. Serve.