Recipe: Steak Gorgonzola a La Olive Garden Recipe

Steak Gorgonzola-Alfredo - description
Source: Olive Garden
Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce. Steak prepared medium unless otherwise requested

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STEAK GORGONZOLA A LA OLIVE GARDEN

FOR THE MARINATED STEAK:
1 1/2 cups Italian dressing (I used Newman's Own Lighten Up Italian)
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice (optional)
1 (2 1/2 lb) boneless beef top sirloin steaks, cut in 1/2-inch cubes
FOR THE PASTA AND SPINACH GORGONZOLA SAUCE:
2 cups Alfredo Sauce*
4 cups chopped fresh spinach
1/2 cup chopped green onions
5 tablespoons gorgonzola, crumbled, divided use
1 lb uncooked pasta (fettuccine)
TO SERVE:
2 tablespoons balsamic vinegar glaze (recipe)
2 tablespoons chopped sun-dried tomatoes
chopped fresh parsley leaves, for sprinkling

TO PREPARE THE MARINATED STEAK:
Mix the Italian dressing, rosemary and lemon juice, if using, together. Add the marinade to the beef toss and let marinate for at least 1 hour.

WHEN READY TO COOK:
Cook pasta according to package directions.

Heat Alfredo sauce in large saute pan. Add spinach, onion, and 3 tablespoons of the gorgonzola cheese.

Grill steak to desired doneness.

Place drained pasta in saute pan with heated alfredo sauce. Toss pasta with sauce.

TO SERVE:
Place pasta on a large platter. Place grilled beef on pasta and sauce. Drizzle with balsamic glaze. Sprinkle with remaining 2 tablespoons gorgonzola cheese, sun dried tomatoes and parsley leaves.

Enjoy with a nice tomato salad and a nice glass of wine!

"Picked up this little gem from a friend. Can be made ahead of time, so don't let the long laundry list frighten you. Have included marinating time for steak."

Servings: 6-8
Adapted from source: DiScharf

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A Note from Betsy at Recipelink:

*Olive Garden Alfredo Sauce Recipe