Marinated Steak With Alfredo Penne Pasta Food

STEAK FETTUCCINE ALFREDO

Steps:

• While you cook the steaks, boil pasta in salted water until al dente. Drain and set aside.
• Preheat a cast iron skillet or other heavy-bottomed skillet over medium high heat. Add butter.
• Generously season steaks with salt and pepper. Add to the hot skillet and cook until caramelized and golden brown, 2-4 minutes.
• Flip and cook the other side. Cook steak to your desired doneness. I like to use an instant read thermometer and cook to 145-155 degrees F, or medium.
• Remove steaks from skillet, cover with foil and let rest while you prepare the sauce.
• Return skillet to medium heat. Add remaining butter, heavy whipping cream, and parmesan cheese. Season with salt and pepper.
• Bring sauce to a simmer and cook until cheese is melted and sauce is slightly thickened, stirring frequently, about 5 minutes.
• Add drained pasta to the sauce and toss to coat.
• Slice steaks and serve over pasta. Top with more parmesan cheese, if desired.

PASTA WITH GROUND BEEF AND TOMATO

Steps:

• Preheat oven to 350'.
• In a medium skillet, add beef and onion and cook until beef is no longer pink and onion is translucent.
• Drain off fat and set aside.
• While beef is browning, in a large pot, cook pasta according to package directions. (I usually cook it a minute less than directed because it will cook while in the oven as well).
• When pasta is cooked drain and add rest of the ingredients to the pot, reserving 1/4 of the shredded cheese (about 1/2 cup) and blend well.
• Transfer above mixture to a large buttered baking dish and spread evenly.
• Top with remaining 1/4 of cheese.
• Cover and bake at 350' for 20-30 minutes. Uncover the last 5-10 minutes and bake until hot and bubbly and cheese on top is melted.

STEAK GORGONZOLA à LA OLIVE GARDEN

Steps:

• MARINATED STEAK PREPARATION;.
• Cut beef into 1/2" cubes and set aside.
• Mix the Italian dressing, rosemary and lemon juice, if using, together.
• Add the marinade to the beef toss and let marinate for at least 1 hour.
• SPINACH GORGONZOLA SAUCE:.
• Heat Alfredo sauce in large sauté pan.
• Add onion, spinach and Gorgonzola cheese.
• TO PUT THE DISH TOGETHER:.
• Grill steak to desired doneness.
• Place drained pasta in sauté pan with heated Alfredo sauce.
• Toss pasta with sauce and place on a large platter.
• Place grilled beef on pasta and sauce.
• Drizzle with balsamic glaze.
• Sprinkle remaining Gorgonzola cheese, sun dried tomatoes and parsley leaves.
• Enjoy with a nice tomato salad and a nice glass of wine!

MARINATED STEAK WITH ALFREDO PENNE PASTA

Steps:

• Place soy sauce, olive oil, lime juice, Worcestershire sauce, garlic powder, basil, parsley and roughly chopped garlic cloves in a blender or food processor. Blend on high for 30 seconds or until thoroughly mixed. Pour over steak, cover and marinate for 4 to 6 hours. Grill steak or pan sear it, whichever you prefer. It is delicious both ways.
• Cook penne according to package directions, salting the water liberally before boiling. Drain but do not rinse.
• In a large skillet melt butter over medium heat. Add minced garlic and saute for a few minutes, careful not to burn it. Add cream and milk, turn heat to medium high and simmer for 5 to 10 minutes. Lower heat and whisk in parmesan cheese and black pepper. Serve over penne and alongside marinated steak.

STEAK ALFREDO

Steps:

• Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whip in Parmesan and Romano cheeses and remove from heat. Whisk egg yolks together in a heat-proof bowl and slowly add about 1/4 cup of the hot sauce to temper eggs. Whisk egg mixture into the saucepan slowly. Season with salt and pepper. Allow Alfredo sauce to cool and refrigerate until needed.
• Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours.
• When ready to prepare the meal, 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.
• Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
• Remove steak from marinade and cook on the preheated grill to desired doneness, 5 to 10 minutes.
• Pour hot Alfredo sauce into a large serving bowl. Add cooked pasta and mix to combine. Sprinkle remaining Gorgonzola cheese on top. Add grilled steak and drizzle the meat with balsamic glaze. Garnish with parsley.

CAJUN SHRIMP CHICKEN AND STEAK ALFREDO PASTA

Steps:

• Place the steak pieces inside of a ziploc bag. Set aside.
• Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar and ground black pepper in a small bowl.
• Pour the marinade inside of the ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.
• Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.
• Heat oil in a large skillet or a large pot over medium heat.
• Meanwhile, season the chicken pieces with salt, pepper and Cajun spice.
• Once skillet is hot, add the chicken pieces and cook, stirring constantly until chicken is no longer pink. Scrape into a separate bowl and set aside. Keep the stove on.
• In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
• Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.
• Heat 1 tablespoon of olive oil in the hot skillet.
• Remove steak marinade from refrigerator. Remove the steak chunks from the marinade and place in the same skillet in a single layer.
• Cook for 2-4 minutes, stirring occasionally until golden brown.
• Add butter, minced garlic and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.
• In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.
• Pour in heavy cream and season with Cajun spice, salt and pepper. Whisk to combine.
• Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.
• Once sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.
• Add the pasta and toss around to coat in the Alfredo. Toss in the steak, chicken and shrimp and stir to combine. Serve and enjoy!

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan.
• Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately.

OLIVE GARDEN STEAK GORGONZOLA ALFREDO

Steps:

• Season steak with salt and pepper, place 2 teaspoons of vegetable oil into a hot skillet. Cook steak until the desired level of doneness. Allow steak to rest.
• Cook pasta according to package directions.
• To make Alfredo sauce place butter and heavy cream into a medium-sized pot. Heat cream and butter on medium until the butter and cream just begin to bubble. Add Parmesan cheese and garlic powder. Stir continuously until the cheese melts. Reduce the temperature to low, and allow the sauce to reduce.
• To assemble place pasta on to a plate, add washed spinach and toss in. Add Alfredo sauce to the bowl, and then place on a serving plate. Add portions of steak onto the pasta. Top with cut sundried tomatoes and gorgonzola. Place the steak and pasta under the broiler until the cheese just begins to brown.

BEEF AND BOWTIE ALFREDO

Steps:

• Prepare pasta according to package directions, reserving 3/4 cup pasta water.
• Meanwhile, season round steak strips with salt and pepper. Heat vegetable oil in large sauté pan; brown steak strips over medium-high heat for 2 to 3 minutes, remove. Add red pepper and mushrooms to pan; sauté 3 to 5 minutes or until mushrooms are tender. Stir in asparagus and pasta.
• Stir in Alfredo sauce, Parmesan and reserved pasta water. Bring just to a boil, reduce heat and simmer 2 to 3 minutes, stirring occasionally. Stir in steak strips and season with additional salt and pepper to taste.