STEAK GORGONZOLA WITH SPINACH ALFREDO RECIPE - (4.6/5)

Steak Gorgonzola with Spinach Alfredo Recipe - (4.6/5) image

Provided by á-167595

Number Of Ingredients 21

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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)

Steps:

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.