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!
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
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.
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.
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!