This delightful dish combines the richness of grilled steak with creamy Alfredo sauce and al dente fettuccine, creating a satisfying meal perfect for dinner gatherings.
Ingredients
1 cup Milk
1 cup Heavy Cream
1 cup Parmesan Cheese
1 cup Romano Cheese
3 pieces Egg Yolks
to taste Salt
to taste Black Pepper
½ cup Salad Dressing
1 tablespoon Rosemary
2 tablespoons Lemon Juice
1 pound Steak
8 ounces Fettuccine Pasta
2 cups Spinach
4 tablespoons Gorgonzola Cheese
to drizzle Balsamic Glaze
for garnish Parsley
Method
Begin by heating milk and cream in a saucepan over medium heat until they start to simmer, which should take around 5 minutes. Gradually whisk in the Parmesan and Romano cheeses, then remove from heat.
In a separate heat-proof bowl, whisk the egg yolks and slowly introduce about ¼ cup of the hot cream mixture to temper the eggs. After that, gently mix the egg yolk mixture back into the cream sauce and season with salt and black pepper. Allow the Alfredo sauce to cool before storing it in the refrigerator.
In a large bowl, combine salad dressing, rosemary, and lemon juice. Add the steak, ensuring it's well-coated, then cover with plastic wrap and let it marinate in the fridge for 4 hours.
When you're ready to cook, preheat your grill to medium heat and lightly oil the grill grate.
In a large pot, bring salted water to a boil and cook the fettuccine until tender yet al dente, approximately 8 minutes. Drain the pasta once cooked.
In another saucepan, heat 2 cups of the prepared Alfredo sauce over medium heat, then stir in spinach and 2 tablespoons of Gorgonzola cheese until everything is well blended.
Remove the steak from the marinade, discarding any excess liquid and the leftover marinade. Grill the steak for 5 to 10 minutes, or until it reaches your desired level of doneness.
In a large serving bowl, combine the hot Alfredo sauce with the fettuccine, tossing them together thoroughly. Top with the remaining Gorgonzola cheese, place the grilled steak on top, drizzle with balsamic glaze, and garnish with parsley.
