Grilled Steak with Spinach Alfredo Pasta

Name: Grilled Steak with Spinach Alfredo Pasta
Total time: 110 min
Yield: 2 servings
Ingredients: 1.5 cups 2% milk; 1.5 cups heavy cream; 0.5 cup grated Parmesan cheese; 0.5 cup grated Romano cheese; 6 jumbo egg yolks; salt and ground black pepper; 1.5 cups Italian-style salad dressing; 1 tablespoon fresh rosemary; 1 tablespoon lemon juice; 2 lbs flat iron steak, cut into 3-inch squares; 1 lb dry fettuccine pasta; 4 cups chopped fresh spinach; 4 tablespoons crumbled Gorgonzola cheese, divided; 2 tablespoons balsamic glaze; chopped fresh parsley

A rich and flavorsome twist on the classic fettuccine Alfredo, featuring marinated and grilled flat iron steak, fresh herbs, spinach, and a creamy cheese sauce.

Recipe Info

Prep Time

110 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories1141kcal

carbohydrates70g

fat72g

protein56g

Dinner American

Ingredients

1.5 cups 2% milk

1.5 cups heavy cream

0.5 cup grated Parmesan cheese

0.5 cup grated Romano cheese

6 jumbo egg yolks

salt and ground black pepper

1.5 cups Italian-style salad dressing

1 tablespoon fresh rosemary

1 tablespoon lemon juice

2 lbs flat iron steak, cut into 3-inch squares

1 lb dry fettuccine pasta

4 cups chopped fresh spinach

4 tablespoons crumbled Gorgonzola cheese, divided

2 tablespoons balsamic glaze

chopped fresh parsley

Directions

Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.

Whisk egg yolks together in a heat-proof bowl; slowly whisk in about 1/4 cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the saucepan. Season with salt and black pepper. Allow Alfredo sauce to cool; refrigerate until needed.

Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.

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 shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.

Pour hot Alfredo sauce into a large serving bowl. Add cooked pasta; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze. Garnish with parsley.