Very rich fettuccine Alfredo with steak. Super good, if slightly fattening.
Ingredients
- ½ cups 2% milk: 1 piece
- ½ cups heavy cream: 1 piece
- Parmesan cheese: 0.5 cup (grated)
- Romano cheese: 0.5 cup (grated)
- jumbo egg yolks: 6 piece
- salt and ground black pepper: (to taste)
- ½ cups Italian-style salad dressing: 1 piece
- rosemary: 1 Tbsp (fresh)
- lemon juice: 1 Tbsp
- flat iron steak, cut into 3-inch squares: 2 pound
- fresh spinach: 4 cups (chopped)
- crumbled Gorgonzola cheese: 4 Tbsp (divided)
- dry fettuccine pasta: 1 pound
- balsamic glaze: 2 Tbsp
- fresh parsley: (or as needed, chopped)
Metric Conversion
Stages of cooking
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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.
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Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours.
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When ready to prepare the meal, preheat an outdoor grill for medium heat and lightly oil the grate.
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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.
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Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
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Remove steak from marinade and cook on the preheated grill to desired doneness, 5 to 10 minutes.
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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.
