Steak Gorgonzola with Spinach Alfredo

By á-167595

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.

Ingredients

• 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)

Details

Adapted from bakeatmidnite.com

Preparation

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.