Steak Alfredo Gorgonzola (Printable Version)
# What You’ll Need:
→ Steak
01 -
1 Tablespoon balsamic vinegar
02 -
Salt, as much as you like
03 -
Black pepper, adjust to your liking
04 -
1 pound of steak medallions (e.g., eye of round)
→ Alfredo
05 -
2 cups of heavy whipping cream
06 -
1/4 teaspoon ground nutmeg
07 -
4 oz gorgonzola cheese chunks
08 -
Salt and ground pepper, as needed
09 -
2 cups fresh spinach
10 -
1 cup grated Parmesan cheese
11 -
1 stick (1/4 pound) unsalted butter
12 -
1 pound fettuccine noodles
→ Toppings
13 -
2 ounces of crumbled gorgonzola
14 -
1/4 cup sun-dried tomato chunks
15 -
4 Tablespoons balsamic glaze
# Steps to Follow:
01 -
Pat both sides of the steak medallions dry, then sprinkle with salt and pepper. Put the steak into a plastic bag. Pour in balsamic vinegar, squeeze out the air, and seal it shut. Let the steak sit in the fridge for at least 30 minutes, or up to 4 hours.
02 -
Warm up a big nonstick pan over medium heat. Toss in the steaks once the pan is good and hot. Cook until they’re done as you like, then move them to a plate and cover loosely with foil. Let them rest for a bit.
03 -
Get some water boiling for the fettuccine. Follow the package to cook the noodles. Pull out 1 cup of pasta water before draining, then set the noodles aside.
04 -
Melt the butter in a big pan while mixing in the cream over medium heat. Turn the heat down to medium-low and sprinkle in the nutmeg. Add the spinach and keep cooking until the leaves soften—takes about 5 minutes.
05 -
Stir in Parmesan cheese, then season the sauce with some salt and pepper. Toss the cooked pasta right into the sauce to coat evenly. If the sauce’s too thick, pour in a bit of the reserved pasta water to loosen it up.
06 -
Take the pan off the heat and gently fold in gorgonzola cheese. Let it melt a bit but leave some chunks for that bold flavor.
07 -
Divide the pasta between plates. Lay the steak on top and drizzle with balsamic glaze. Sprinkle some sun-dried tomatoes and a little extra gorgonzola on each plate.
# Additional Notes:
01 -
Save a cup of pasta water to adjust your sauce’s texture later if needed.
02 -
Steak will keep cooking just a little while it’s wrapped up resting.