|Copycat Steak Gorgonzola Alfredo|
Copycat of the famous Olive Garden Steak Gorgonzola Alfredo–with a radically different steak marinade.
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|
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.
Steak Gorgonzola with Spinach Alfredo
- 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
- 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 tbs crumbled gorgonzola or blue cheese
- 2 cups shredded fresh baby spinach
- 3 tbs sun-dried tomatoes
- salt & pepper to taste
- 2 tbs crumbled gorgonzola or blue cheese
- 1/4 cup balsamic glaze* (optional)
*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. It is also available at Amazon:
Fini Balsamic Glaze, 8.45 Ounce Bottles
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.
|Copycat Steak Gorgonzola Alfredo|
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