Steak Gorgonzola Alfredo 

Steak Gorgonzola Alfredo 

Ingredients:

For the Steak:

1 lb flank steak or sirloin, thinly sliced
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp balsamic glaze
For the Alfredo Sauce:

2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup crumbled Gorgonzola cheese
Salt and pepper, to taste
For the Pasta:

12 oz fettuccine or your favorite pasta
1 cup fresh spinach, chopped
1/4 cup sun-dried tomatoes, chopped (optional)
Fresh parsley, for garnish
Instructions:

Cook the Pasta:

Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Steak:

Season the steak slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak slices for 2-3 minutes per side until cooked to your desired doneness. Remove from heat and drizzle with balsamic glaze. Set aside.
Make the Alfredo Sauce:

In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Slowly whisk in the heavy cream, cooking for 2-3 minutes until it starts to thicken slightly. Gradually stir in the Parmesan cheese until melted and smooth.
Add the Gorgonzola cheese and stir until well combined. Season with salt and pepper to taste.
Combine Pasta and Sauce:

Toss the cooked pasta into the Alfredo sauce, ensuring it’s well coated. Add the fresh spinach and sun-dried tomatoes (if using), stirring until the spinach wilts slightly.
Serve:

Plate the pasta and top with slices of the seared steak. Garnish with fresh parsley and drizzle extra balsamic glaze for added flavor.
Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 4

Enjoy this rich and decadent Steak Gorgonzola Alfredo, a perfect Italian-inspired dish for any night!