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Steak Alfredo
Ingredients
- 1 ½ cups 2% milk
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ cup grated Romano cheese
- 6 jumbo egg yolks
- salt and ground black pepper to taste
- 1 ½ cups Italian-style salad dressing
- 1 tablespoon fresh rosemary
- 1 tablespoon lemon juice
- 2 pounds flat iron steak, cut into 3-inch squares
- 1 pound dry fettuccine pasta
- 4 cups chopped fresh spinach
- 4 tablespoons crumbled Gorgonzola cheese, divided
- 2 tablespoons balsamic glaze
- chopped fresh parsley, or as needed
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Instructions
- Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.
- Whisk egg yolks together in a heat-proof bowl; slowly whisk in about ¼ cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the cream mixture in the saucepan; season with salt and black pepper. Cool Alfredo sauce; refrigerate until needed.
- Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
- Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.
- Pour hot Alfredo sauce into a large serving bowl. Add fettuccine; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze and garnish with parsley.
Source
Original recipe: View Original
