Indulge in a rich, creamy bowl of Steak Gorgonzola Alfredo, where perfectly seared steak medallions are paired with a velvety, cheese-infused Alfredo sauce. This dish offers a perfect balance of bold flavors: the rich creaminess of Alfredo, the tang of gorgonzola, and the acidity of balsamic glaze—creating a deliciously decadent experience that’s easy to recreate in your own kitchen.
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Why You’ll Love Steak Gorgonzola Alfredo
This dish is an ideal mix of indulgence and balance. The marinated steak brings deep, savory notes, while the creamy Alfredo sauce envelops the pasta in smooth, cheesy goodness. The added gorgonzola crumbles melt into the sauce, giving bursts of tangy flavor that perfectly complement the steak’s richness. Finally, the balsamic glaze cuts through the heaviness, adding a layer of brightness that ties everything together.
Ingredients for the Perfect Steak Gorgonzola Alfredo
For the Steak:
- 1 pound steak medallions (sirloin, ribeye, or tenderloin)
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper (to taste)
For the Alfredo Sauce:
- 1 pound fettuccine pasta
- 1/4 cup unsalted butter
- 2 cups heavy cream (for a lighter version, substitute with half-and-half)
- 1 cup grated Parmesan Reggiano (freshly grated)
- 4 ounces gorgonzola cheese crumbles
- 2 cups fresh spinach, washed and chopped
- 1/4 cup sun-dried tomatoes, julienned
For Garnishing:
- 2 tablespoons balsamic glaze
- Additional gorgonzola crumbles (for topping)
Step-by-Step Instructions
1. Marinate the Steak:
Season the steak medallions generously with salt and pepper. Place them in a ziplock bag with balsamic vinegar, ensuring an even coating. Let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours) to tenderize and infuse flavor.
2. Cook the Steak:
Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the marinated steak and cook for 3-5 minutes per side, depending on your desired doneness (for medium-rare). Remove from the skillet, cover loosely with foil, and let the steak rest for 5-10 minutes before slicing thinly against the grain.
3. Prepare the Alfredo Sauce:
While the steak rests, bring a large pot of salted water to a boil and cook the fettuccine until just shy of al dente. Before draining, set aside 1 cup of the pasta water.
In a different saucepan, heat butter over medium heat until melted. Add the heavy cream, whisking to combine. Bring to a gentle simmer, stirring constantly. Once it begins to thicken, stir in the grated Parmesan cheese until smooth. Add the spinach and sun-dried tomatoes, cooking for an additional 2-3 minutes, until the spinach wilts.
4. Combine the Pasta and Sauce:
Add the cooked fettuccine to the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, gradually add a little reserved pasta water to reach your desired consistency. Stir in the gorgonzola crumbles, allowing them to melt into the sauce, creating pockets of tangy goodness.
5. Plate and Serve:
To serve, divide the creamy fettuccine among plates, topping each with slices of the rested steak medallions. Drizzle with balsamic glaze for a beautiful, tangy finish and sprinkle with additional gorgonzola crumbles for extra richness.
Pro Tips for a Perfect Steak Gorgonzola Alfredo:
- Marinate the Steak Longer: For an even more tender steak, marinate for 2-4 hours to allow the balsamic vinegar to really penetrate the meat.
- Fresh Cheese Makes All the Difference: Always opt for freshly grated Parmesan Reggiano for a smooth, creamy sauce that melts seamlessly.
- Balance the Richness: The balsamic glaze isn’t just for show—it helps cut through the creaminess of the Alfredo and adds a beautiful tang that makes each bite more balanced and flavorful.
Make It Your Own: Customization Options
- Add More Vegetables: Try adding sautéed mushrooms or roasted bell peppers for extra depth of flavor and texture.
- Protein Substitutes: If steak isn’t your choice, try grilled chicken or shrimp for an equally satisfying dish.
- Lighter Version: For a lighter version, substitute the heavy cream with half-and-half or even whole milk.
Enjoy Restaurant-Quality Steak Gorgonzola Alfredo at Home
This Steak Gorgonzola Alfredo recipe brings the comforting, indulgent flavors of a restaurant meal into your home. Perfect for a cozy dinner or a special occasion, it’s a simple yet impressive dish that’s sure to become a family favorite. Whether you’re craving something rich and creamy or you’re just looking to impress your guests, this dish checks all the boxes.
Serving Suggestions:
Pair this rich pasta dish with a fresh green salad, a glass of bold red wine (like Cabernet Sauvignon), and a warm loaf of garlic bread for a complete and satisfying meal.
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- Taco Soup Recipe Bold Flavors Made Simple
Easy Steps To Make Steak Gorgonzola Alfredo From Scratch
Ingredients
- 1 pound steak medallions (I used eye of round)
- 1 Tablespoon balsamic vinegar
- salt
- pepper
- 1 pound fettuccine
- 1/4 pound unsalted butter (1 stick)
- 2 cups heavy cream
- 2 cups spinach
- 1/4 teaspoon nutmeg
- 1 cup Parmesan cheese
- Salt
- pepper
- 4 tablespoons balsamic glaze
- 1/4 cup sun-dried tomatoes
- 2 ounces gorgonzola crumbles
Instructions
- Salt and pepper both sides of the steak medallions. Place the steak in a ziploc bag and add the balsamic. Seal and let the steak marinade for at least 30 minutes or up to 4 hours.Heat a large nonstick skillet over medium heat. When hot, add the steak medallions. Cook until you reach your desired doneness. The time this takes will vary with how thick the steak pieces are. They will continue to cook as they are resting so stop just shy of how you want them. Place the steak pieces on a plate and cover with aluminum foil to rest as you cook the remaining elements.Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.As the water is starting for the pasta, combine the butter and cream in a large saucepan or a wide skillet with tall edges (like the one in my picture). Heat over medium until the butter is melted into the cream.Turn heat down to medium low. Add the nutmeg and spinach to the cream and butter mixture. Cook until the spinach has wilted, approximately 5 minutes.Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added).Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce. If too thin, let it cook a little longer.Take the pasta off the heat. Add the gorgonzola cheese and toss to combine. Adding it at this stage will leave the cheese in chunks instead of melting in.Separate the pasta into bowls or plates. Top each with the steak medallions, balsamic glaze, sundried tomatoes, and gorgonzola crumbles for garnish.
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