Recipe by jarhoops
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!
Top Review by LadyMoore08
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!
- 1 (2 1/2 lb) boneless beef top sirloin steaks
- 1 1⁄2 cups Italian dressing
- 1 tablespoon chopped fresh rosemary
- 1 lb uncooked pasta, cooked according to pkg directions
- 4 cups chopped spinach
- 2 cups alfredo sauce (buy your own or prepare using ingredients below)
- 1⁄2 cup chopped green onion
- 3 tablespoons gorgonzola, crumbled
- 2 tablespoons gorgonzola (for sprinkling on top of finished dish)
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons balsamic glaze (buy your own or prepare using ingredients below)
FOR ALFREDO SAUCE
- 1 1⁄2 cups white milk
- 1 1⁄2 cups heavy cream
- 1⁄2 cup imported parmesan cheese, grated
- 1⁄2 cup imported romano cheese, grated
- 6 jumbo egg yolks
- salt and black pepper
FOR BALSAMIC GLAZE
- 1 (8 ounce) bottle balsamic vinegar
- 1⁄2 cup sugar
Directions See How It's Made
- 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.
- MARINATED STEAK PREPARATION.
- Cut beef into 1/2" cubes and set aside.
- Add the italian dressing to the beef, toss and let marinate for at least 1 hours
- ALFREDO SAUCE.
- 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.
- 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).
- Season to taste with the salt and fresh cracked black pepper.
- Refrigerate until needed.
- BALSAMIC REDUCTION.
- 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.
- COMPLETE MEAL.
- Heat Alfredo sauce in large sauté pan.
- Add onion, spinach and gorgonzola cheese.
- Grill steak to desired doneness.
- Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
- Toss pasta with sauce and place on a large platter.
- Place grilled beef on pasta and sauce.
- Drizzle with balsamic glaze.
- Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
- Enjoy with a tomato salad and a nice glass of wine!