Steak Gorgonzola Alfredo

Here's another dish I made and forgot about (I even wrote in a 🔥recap that I'd be posting the recipe soon! Good grief); Macey requested one of her favorite Olive Garden pasta dishes for her birthday (last October!) and it is fantastic. I googled around for recipe ideas, there are lots of different ones and I just kind of mashed a bunch together to get this - I haven't had Olive Gardens steak gorgonzola alfredo pasta so didn't know exactly what it's supposed to taste like, so this might be way different but it's so good I don't care (and everyone else loved it too!).

These photos are totally not doing the dish justice 🤦‍♀️ It's really pretty in person - promise!

Most of the recipes called for chunks of marinaded top sirloin cooked in a pan on the stove but I decided to do flank steak on the grill, then slice it 'cross grain on an angle super thin. Mixed it together with cooked pasta, homemade alfredo sauce (you can buy store-bought in a jar but it's really easy to make yourself), serve it on a bed of spinach and top with crumbled gorgonzola cheese. It's supposed to have balsamic glaze drizzled overtop but I forgot to do that and I for one didn't miss it.

•  3 pounds flank steak
• salt and pepper
• 1 pound fettuccini, cooked according to package directions (keep warm)
• 1 stick unsalted butter
• 2 cups heavy cream
• 3 cups grated parmesan
• 1 garlic clove, minced
• 1/4 t. nutmeg
• 6 oz. gorgonzola cheese, crumbled
• baby spinach

1. Season the flank steak with salt and pepper, grill to your liking.
2. Make the alfredo sauce: melt butter in a saucepan over medium-low heat; add garlic and let simmer for a couple minutes watching very closely that it doesn't brown, add cream and simmer for 5 minutes, then add nutmeg, parmesan and 3 oz. gorgonzola cheese and whisk quickly, heating through until it's melted and smooth. I like to add coarse pepper and salt, adjust the seasonings to your liking. Add the pasta and toss until well combined. Note: if you prefer you can just use store-bought alfredo sauce and skip this step - just heat the sauce before mixing with the pasta).
3. Slice the cooked steak across the grain on an angle into very thin slices, almost shaved; add to the fettuccini alfredo.
4. Lay the spinach on a platter, top with fettuccini alfredo and steak, sprinkle the remaining gorgonzola on top. Drizzle with balsamic glaze if you remember.  

1.8.19: mini trees

1.8.18: crocheted clutch

1.8.17: chicken enchilada suizas
1.8.16: dog on a diet