Name: Steak Gorgonzola with Spinach Alfredo
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Ingredients: 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; 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 tbsp crumbled gorgonzola or blue cheese; 2 cups shredded fresh baby spinach; 3 tbsp sun-dried tomatoes; salt & pepper to taste; 2 tbsp crumbled gorgonzola or blue cheese; 1/4 cup balsamic glaze* (optional)

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Copycat Steak Gorgonzola Alfredo

Copycat of the famous Olive Garden Steak Gorgonzola Alfredo–with a radically different steak marinade.

Just Like The Restaurant

Basically, I’m a fuss-free and low (well, maybe NO) maintenance person by and large, but sometimes if I like something enough that I’ve eaten, I will go to a bit of trouble.

Sure, this recipe is not complicated at all, but there are a few steps to take to make it. Trust me, it’s worth it.

Rich and creamy, just like the restaurant

Birthday Dinner Surprise

I first tasted this about 10 years ago on my first visit to Olive Garden. My neighbor and I took another neighbor out for her birthday and the birthday gal requested Olive Garden. We all ordered different things, and naturally we had a taste of each other’s meal. Karen had ordered this and it was SUPERB! I was sorry I didn’t order it. Later in the week, I searched to see if I could find a copycat and I did. Made it, but didn’t care for the marinade. That called for about a cup of Italian dressing and a teaspoon of rosemary. First of all, it didn’t taste much like what I ate earlier in the week, plus I don’t care for Italian dressing or too much rosemary.

The restaurant steak had a slight hint of rosemary but it didn’t hit you over the head with being strong. Plus, I tasted citrusy undertones, so I experimented and came up with my version of the marinade.

The alfredo sauce is just my usual, very rich and very calorie-packed sauce (is there any other way to make this but calorie packed??? LOL). In fact, you can double the batch of this, omitting the spinach, gorgonzola & sun-dried tomatoes, then it’s just a plain alfredo sauce that can be put in the fridge and used as needed (I wouldn’t store it for more than 3-4 weeks personally).

Of course if you are pressed for time, feel free to substitute any jarred version of alfredo sauce from the supermarket–but a good quality one. I tried a house brand and it was, well…AWFUL.

Simply delicious and not diet!

I’ve made the balsamic glaze optional just in case you don’t want to fuss with it or it’s not available at your local grocery. I made this because where I live, no one appears to be that fancy LOL, but it IS a pain to make. The only consolation is if you make a batch, it lasts a looooong time. I’d advise the use of a simmer mat if you make it, otherwise, keep the heat very low under it, and stir, stir, stir. There is a huge improvement in the taste of this dish when using the glaze, so if you can’t find it, don’t want to make it, it’s readily available at the link I list below in the recipe.

The Recipe

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Steak Gorgonzola with Spinach Alfredo

Copycat of the famous Olive Garden Steak Gorgonzola Alfredo–with a radically different steak marinade.

Prep Time1 hr 30 mins

Cook Time20 mins

Total Time1 hr 50 mins

Course: beef, Dinner, pasta

Cuisine: Italian

Keyword: Alfredo sauce, spinach, steak recipe

Servings: 4

Calories: 860kcal

Author: Judith Hannemann

Ingredients

1 lb sirloin steak
8 oz fettucine pasta

MARINADE

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 tbsp crumbled gorgonzola or blue cheese
2 cups shredded fresh baby spinach
3 tbsp sun-dried tomatoes
salt & pepper to taste

GARNISH

2 tbsp crumbled gorgonzola or blue cheese
1/4 cup balsamic glaze* optional

Instructions

*Balsamic glaze can be made by VERY slowly simmering about 1 cup balsamic vinegar until it is so reduced, it's got a syrupy consistency. Upfront I'll tell you it's a PAIN to make, but fortunately, you can buy it pre-made in a well-stocked supermarket or gourmet store.
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. I do this 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.

Nutrition

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