Steak Gorgonzola With Balsamic Reduction over Pasta

Total Time
1hr 50mins
Prep 1 hr 30 mins
Cook 20 mins

This recipe is similar to a dish made at Olive Garden. It includes instructions for preparing the balsamic reduction and alfredo sauce, though both items may be purchased already prepared. This is a family favorite!

Ingredients Nutrition

Directions

  1. A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
  2. MARINATED STEAK PREPARATION.
  3. Cut beef into 1/2" cubes and set aside.
  4. Add the italian dressing to the beef, toss and let marinate for at least 1 hours
  5. ALFREDO SAUCE.
  6. Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
  7. In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
  8. Season to taste with the salt and fresh cracked black pepper.
  9. Refrigerate until needed.
  10. BALSAMIC REDUCTION.
  11. Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
  12. COMPLETE MEAL.
  13. Heat Alfredo sauce in large sauté pan.
  14. Add onion, spinach and gorgonzola cheese.
  15. Grill steak to desired doneness.
  16. Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
  17. Toss pasta with sauce and place on a large platter.
  18. Place grilled beef on pasta and sauce.
  19. Drizzle with balsamic glaze.
  20. Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
  21. Enjoy with a tomato salad and a nice glass of wine!
Most Helpful

5 5

Let me start by saying that my husband tasted this and literally got out of his seat and started dancing. LOL This was fantastic!!!All the flavors that we love. The italian dressing was all that the steak needed to be seasoned with. I prepared your alfredo sauce and I'm so glad I did because it was so different and good. I thought I had messed up cause it was gritty from the grated cheeses but once I mixed with the pasta it was perfect. I did add some mozzerrella to add that stringyness to it. The green onions are definitely the secret ingredient to the great taste. Will make this over and over. Thanks!

5 5

Delicious and easy too! I was making this for company and was worried that top sirloin might be too tough, so I prepared one piece of sirloin early in the day for a "test-run". While the sirloin has good flavor, I thought it was too chewy to serve as a special meal for guests. I purchased filet mignon instead and butterflied them into 1 inch thick steaks and grilled them instead of dicing into cubes (thought the presentation might be more attractive, too, and individual steaks make portioning much easier). I let the steaks marinate 4 hours for good flavor, which worked great. I did include one tablespoon of lemon juice into the marinade as duplicate postings of this recipe directed. The lemon juice probably wasn't necessary on the filet mignon but may have helped the sirloin a bit. I did make both the alfredo sauce and balsamic reduction from scratch; both were excellent and super easy. Well worth the time and effort, but more expensive than just purchasing bottled alfredo sauce. The pasta is very attractive dotted with the spinach and makes a lot. We had about half left over after serving 4 adults (although I am looking forward to having the leftovers!). The 3 tablespoons of gorgonzola added to the sauce is just right. It just adds a little flavor but doesn't have that strong pungent taste. The balsamic reduction also makes a lot, and I probably used a lot more than the 2 tablespoons drizzled on top because it is so good. I might try this recipe with chicken instead of steak as an experiment. It would be considerably less expensive (but maybe not quite as attractive). The best thing about this recipe is that most of the work can be done ahead of time. I was able to enjoy my guests and it only took a few minutes to assemble everything at the end. Give this recipe a try...you'll impress your family or guests!

5 5

First off let explain that I had a very bad sinus headache the day I made this. It was my daughter's 20th birthday and we had 15 people for dinner and this is what she wanted.

But even though I felt horrible, the entire family gobbled this up, even the children whom I didn't think would care for it!!! I had served a jarred spaghetti sauce for them and they didn't even touch it. The kids are 2, 3, 4, 6 , 9 and 12.
What went wrong... I overcooked the balsamic vinegar. I also used a plastic spoon, the big kind that my hubby loves and I hate. It melted in the pot. So, we did not have this over our food. Later I reread the directions and saw the directions not to let it boil.

I DId marinate the steak but forgot to grill it. So, while everyone was sitting down to dinner I was outside in the snow grilling steak! We habe a grill hooked to the house gas so we grill all year. The steak was very thin and didn't take much time to cook, but by the time I got back in people were fighting for seconds. I could not believe how everyone gobbled this up. People were licking their plates and bowls. and dipping their bread in the sauce. Yes, my lovely daughter had made a plate for me. She is a good person and my only daughter which is why I made this for her even though I felt awful.

I had doubled the recipe and we like pears in ours, not spinach. I used fresh Bosch pears, diced and added them to the sauce near the end. Other than that it was all the same.

I was informed we must have this again and soon. Hopefully on a better day for me when I can read and follow all the directions. Served with salad, maple glased brussel sprouts, french bread and birthday cake, of course!