Steak Alfredo

This uniquely rich twist on the classic fettuccine Alfredo includes marinated and grilled steak, fresh herbs, and spinach.

• Preparation Time: 60 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 30 mins
• Calories: 1141 Calories

Ingredients

• 1 tablespoon lemon juice
• salt and ground black pepper to taste
• 1 pound dry fettuccine pasta
• 4 cups chopped fresh spinach
• 2 tablespoons balsamic glaze
• 1 tablespoon fresh rosemary
• 6 jumbo egg yolks
• 2 pounds flat iron steak, cut into 3-inch squares
• 4 tablespoons crumbled Gorgonzola cheese, divided
• chopped fresh parsley, or as needed
• 0.5 cup grated Parmesan cheese
• 1.5 cups heavy cream
• 0.5 cup grated Romano cheese
• 1.5 cups 2% milk
• 1.5 cups Italian-style salad dressing

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours.

Step 4

When ready to prepare the meal, preheat an outdoor grill for medium heat and lightly oil the grate.

Step 5

Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.

Step 6

Remove steak from marinade and cook on the preheated grill to desired doneness, 5 to 10 minutes.

Step 7

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.