Steak Gorgonzola Alfredo Food

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.

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!

STEAK WITH GORGONZOLA SAUCE

Steps:

• Gather the ingredients.
• To make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain).
• Stir in the sour cream and olive oil until blended. Stir in the parsley and season to taste with salt and pepper.
• Generously season the steaks on both sides with the salt and pepper.
• In a large, heavy skillet, heat the vegetable oil over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium-rare, or 5 to 6 minutes for medium.
• Transfer the steaks to serving plates and let rest for 5 minutes. Spoon the sauce over the steaks or serve on the side.

STEAK WITH GORGONZOLA SAUCE

Steps:

• To make the sauce, melt the butter in a pan set over medium-low heat.
• Add the garlic and rosemary and cook until the garlic softens. (Approximately 1-2 minutes)
• Pour in the cream and lemon juice.
• Allow to simmer for 5 minutes until the sauce has thickened slightly and coats the back of a spoon.
• Remove from the heat and add the cheese. Stir until the cheese has melted then season to taste with salt and pepper.
• To make the steak, pat the steak dry with paper towels then season generously with salt.
• Heat a large cast iron pan or griddle pan over high heat.
• Add the steaks and cook until well-browned on both sides. Once flipped, add the butter, garlic and rosemary and baste the steak with the butter. I cook my steaks for 2-3 minutes per side until they are medium rare.
• Remove from the pan and allow to rest for at least 5 minutes before serving with the Gorgonzola sauce.

STEAK GORGONZOLA ALFREDO (OLIVE GARDEN COPYCAT)

Steps:

• Bring a large pot of water to a boil on top of the stove and cook the fettuccine al dente. Drain and add the pasta back to the pot.
• Grill the steak until desired doneness. Remove from heat and set aside.
• Add the prepared alfredo sauce to the cooked pasta; then add the spinach. Stir until the spinach wilts and place the pasta in a large serving bowl.
• Top the pasta with the sun dried tomatoes, Gorgonzola cheese and cooked steak; then drizzle the balsamic glaze on top.

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.

STEAK GORGONZOLA ALFREDO WITH REDUCED BALSAMIC (COPYCAT OLIVE GA

Steps:

• First start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature.
• In a wide sauce pan add the balsamic vinegar, cook uncovered over med/low heat until reduced by 1/2. ***open a window or well vent your kitchen*** The sauce will seem a little thin while it is hot. Let it cool in the pan for 1-2 hours and place back into the original bottle. Can be stored room temp for 6 mo to 1 year, refrigerated until the apocalypse or fuzzy. see http://www.instructables.com/id/Reduced-balsamic-vinegar/ for further help.
• Next will be the Alfredo sauce: in a sauce pot add the heavy cream and place over med to med/high heat.
• Add the garlic, onion, salt and pepper.
• Heat until the cream is reduced by 1/2 occasionally stir.
• Add the cheese and reduce the heat to low, stir in well. This sauce can be held on low for 15-20 minutes without breaking or loss of flavor.
• Season to taste with salt and pepper.
• With the sauce on low, your pasta should be cooking and all most done.
• Heat a 12" cast iron skillet over high heat. Season both sides of the meat with salt and pepper and coat in oil.
• When the skillet is ripping hot, sear the steak on both sides 1-2 minutes per side max. The meat should be rare at this point, that is ok. Remove and set on a plate, remove the skillet from the heat.
• Cut the meat into bite sized pieces.
• Add the butter to the cast iron skillet, it should melt quickly.
• Add the meat to the skillet and stir the butter into the meat. Let sit in hot skillet until cooked to med 2-5 minutes.
• Finish Option 1: In a large skillet (non-stick ok), heat 1 tablespoon of oil over med/high heat. Add the spinach heat 1-2 minutes. Add the pasta and sauce and heat through, stir with tongs.
• Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
• Finish Option 2: In a large skillet (non-stick ok), heat over med/high heat. Add the sauce, cook 1 minute add the pasta and toss with tongs.
• Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
• Finish Option 3: Place cooked pasta on a plate, add some of the sauce, the meat, the Gorgonzola cheese and drizzle the reduction. It is quick down and dirty, but the way I serve most days, unless I am trying to impress.
• This recipe may seem long, but I have tried to put as much detail into it as possible. There are a lot of advanced cooking techniques, that are hard to explain, but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes. thank you for bearing with me.
• *****Edit addition 07/19/18*****.
• Here is a new way to cook your lovely piece of meat.
• Heat a well seasoned cast iron skillet in the oven at 450°F When the skillet is hot remove from the oven and place on med-high burner. Let it sit for at least one minute. (There may be smoke). Add the steak, prepared as before, and cook for 1-2 minutes per side. After the sear add 1 tablespoon of butter and place the skillet back into the oven for 4-7 minutes. This duration will depend on you preference in steak and the cut and thickness of the meat. (It is best to temp the meat until you get the hang of it. Remember that carry over heat will move the steak from rare to med-rare, and accordingly med-med well, and so on). When the time is up remove from the oven, place skillet off burner and remove the steak from the pan to rest 5-10 minutes. Cut into thin strips and place back into the skillet and mix well with the oils in the skillet, salt and pepper to taste.

STEAK GORGONZOLA WITH SPINACH ALFREDO RECIPE - (4.6/5)

Steps:

• 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 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 OLIVE GARDEN STEAK GORGONZOLA ALFREDO RECIPE

Steps:

• In a jar with a lid shake together the salad dressing, rosemary, balsamic vinegar, salt, and black pepper. Place the steak in a ziplock the bag and add the steak marinade. Seal bag and rest at room temperature on the counter for 30 minutes.
• Prepare the balsamic glaze by pouring 1 cup balsamic vinegar and the brown sugar into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and allow to simmer, stirring often, until the liquid has reduced by half. The glaze will continue to thicken as it cools. Set aside.
• Place pasta in a large pot of boiling water seasoned with salt. Cook according to manufacture's instructions stirring a couple of times to break apart the pasta before draining.
• Melt the butter in a medium saucepan over medium-high heat. Add the heavy whipping cream, garlic powder, nutmeg, salt and black pepper. Whisk ingredients to combine. Bring the ingredients to a boil, stirring constantly, and reduce heat to medium. Stir in the grated parmesan cheese and gorgonzola crumbled cheese until melted and slightly thickened.
• While the sauce is cooking, heat a heavy skillet over medium-high heat. Add the olive oil and butter. Place the steak into the skillet, and cook for 2 to 3 minutes per side or until desired doneness.
• Toss the gorgonzola Alfredo sauce with the prepared pasta and spinach. Mix until all the pasta is coated with sauce and the spinach has wilted.
• For family style, add the gorgonzola Alfredo pasta to a serving plate. Add the prepared steaks. Drizzle balsamic sauce over the steaks and top with additional gorgonzola crumbles and sun-dried tomatoes (optional).
• To serve individual plates follow above directions dividing the ingredients on 4 large dinner plates. Serve remaining balsamic sauce on the side.