Steak Alfredo
Description
This steak Alfredo recipe is a uniquely rich tweak on standard fettuccine Alfredo. It includes marinated and grilled flat iron steak, herbs, and spinach.
Ingredients
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1 1/2 cups 2% milk
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1 1/2 cups heavy cream
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1/2 cup grated Parmesan cheese
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1/2 cup grated Romano cheese
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6 jumbo egg yolks
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salt and ground black pepper to taste
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1 1/2 cups Italian-style salad dressing
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1 tablespoon fresh rosemary
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1 tablespoon lemon juice
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2 pounds flat iron steak, cut into 3-inch squares
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1 pound dry fettuccine pasta
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4 cups chopped fresh spinach
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4 tablespoons crumbled Gorgonzola cheese, divided
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2 tablespoons balsamic glaze
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chopped fresh parsley, or as needed
Directions
1
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.
2
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.
3
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.
4
Preheat an outdoor grill for medium heat and lightly oil the grate.
5
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.
6
Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
7
Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.
8
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.