Gorgonzola-Infused Steak Pasta with Balsamic Harmony
Indulge your taste buds with this exquisite Gorgonzola-Infused Steak Pasta, inspired by classic Italian flavors. Tender sirloin steaks are marinated in zesty Italian dressing and then grilled to perfection, creating a rich and savory base that pairs beautifully with creamy alfredo pasta tossed with fresh spinach and aromatic green onions. A luscious balsamic reduction adds a touch of sweetness and complexity, elevating the dish to a gourmet experience. Perfect for family gatherings or special occasions, this recipe will leave your guests raving about your culinary skills!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Boneless beef top sirloin steak
2.5 lb (Cut into 1/2" cubes)
Italian dressing
1.5 cups (For marinating the beef)
Fresh rosemary
1 tbsp (Chopped)
Uncooked pasta
1 lb (Cooked according to package directions)
Chopped spinach
4 cups (Fresh)
Alfredo sauce
2 cups (Store-bought or homemade)
Chopped green onion
1/2 cup (Fresh)
Gorgonzola cheese
5 tbsp (3 tbsp crumbled for the sauce, 2 tbsp for garnish)
Sun-dried tomatoes
2 tbsp (Chopped)
Balsamic glaze
2 tbsp (Store-bought or homemade)
White milk
1.5 cups (For alfredo sauce)
Heavy cream
1.5 cups (For alfredo sauce)
Imported Parmesan cheese
0.5 cups (Grated)
Imported Romano cheese
0.5 cups (Grated)
Jumbo egg yolks
6 (For alfredo sauce)
Salt
to taste
Black pepper
to taste (Fresh cracked)
Balsamic vinegar
8 oz (For reduction)
Sugar
0.5 cups
Instructions
1
Begin by marinating the steak. Cut the beef into 1/2" cubes, place them in a large mixing bowl, and add the Italian dressing, ensuring the beef is well coated. Cover and refrigerate for at least 1 hour, preferably half a day, to maximize flavor.
2
Prepare the alfredo sauce: In a heavy-bottom saucepan, heat the milk and heavy cream until the mixture begins to simmer. Gradually whisk in both grated cheeses until melted and combined, then remove from heat.
3
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk and cream mixture to temper the yolks, then slowly whisk the egg yolk mixture back into the saucepan with the remaining cream mixture. This step helps maintain a creamy consistency without scrambling the yolks. Season with salt and freshly cracked black pepper to taste. Set aside or refrigerate until needed.
4
To make the balsamic reduction, combine the balsamic vinegar and sugar in a saucepan over medium heat. Stir constantly for 20-25 minutes, allowing the mixture to reduce to about half its original volume. The reduction should coat the back of a spoon without boiling. Once the desired consistency is reached, cool and store in a covered container.
5
In a large sauté pan over medium heat, add the prepared alfredo sauce and gently warm it up. Stir in the chopped green onion, spinach, and crumbled Gorgonzola cheese, allowing the spinach to wilt.
6
Grill the marinated steak according to your desired doneness, then set aside to rest for a few minutes before slicing.
7
Meanwhile, cook the pasta according to the package directions until al dente. Drain well and add the pasta to the sauté pan with the alfredo sauce. Toss the pasta until well coated.
8
To serve, arrange the creamy pasta on a large platter, top with the sliced grilled steak, and drizzle generously with the balsamic reduction. Finish with a sprinkle of remaining Gorgonzola cheese and sun-dried tomatoes.
9
Pair with a fresh tomato salad and a glass of your favorite wine for the perfect meal experience. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gorgonzola-Infused Steak Pasta with Balsamic Harmony?
It is a gourmet Italian-inspired dish featuring marinated grilled sirloin steak served over a creamy alfredo pasta with spinach, finished with a sweet balsamic reduction and Gorgonzola cheese.
What cut of beef is best for this recipe?
The recipe specifically calls for 2.5 lbs of boneless beef top sirloin steak cut into 1/2-inch cubes.
How long should I marinate the steak?
You should marinate the steak in Italian dressing for at least 1 hour, though half a day is preferred for the best flavor penetration.
What are the ingredients for the homemade alfredo sauce?
The sauce is made from white milk, heavy cream, imported Parmesan cheese, imported Romano cheese, and jumbo egg yolks.
How do I prevent the egg yolks from scrambling in the sauce?
You must temper the yolks by gradually whisking a small amount of the hot milk and cream mixture into the yolks before adding the yolk mixture back into the main saucepan.
What is the purpose of the balsamic reduction?
The balsamic reduction adds a touch of sweetness and complexity that creates a harmony with the savory steak and pungent Gorgonzola.
How do I make the balsamic reduction from scratch?
Combine balsamic vinegar and sugar in a saucepan over medium heat, stirring for 20-25 minutes until it reduces by half and coats a spoon.
Can I use store-bought alfredo sauce?
Yes, the recipe allows for either store-bought or homemade alfredo sauce depending on your preference and time.
Which cheeses are used in this dish?
This recipe uses four types of cheese: Gorgonzola, Parmesan, Romano, and the cheeses found in the alfredo sauce.
How much spinach is included in the pasta?
The recipe uses 4 cups of fresh chopped spinach, which is stirred into the warm sauce until wilted.
What kind of pasta should I use?
You can use 1 lb of your preferred uncooked pasta shape, cooked until al dente according to package directions.
How is the steak cooked?
The steak cubes are marinated and then grilled to your desired level of doneness before being sliced for serving.
What should the consistency of the balsamic reduction be?
It should be thick enough to coat the back of a spoon and should be reduced to about half of its original volume without boiling.
When do I add the Gorgonzola cheese?
3 tablespoons of crumbled Gorgonzola are stirred into the sauce, while the remaining 2 tablespoons are used as a final garnish.
Are there any other toppings besides steak and balsamic?
Yes, the dish is finished with chopped sun-dried tomatoes and additional Gorgonzola cheese.
What provides the aromatic flavor in the sauce?
Chopped green onions and fresh rosemary provide the primary aromatic notes for the dish.
How long does it take to cook the balsamic reduction?
It takes approximately 20 to 25 minutes of constant stirring over medium heat.
Can I use a pre-made balsamic glaze?
Yes, the ingredients list suggests either store-bought or homemade balsamic glaze can be used.
What is the best way to serve this dish?
Arrange the creamy pasta on a large platter, top with sliced grilled steak, and drizzle with the balsamic reduction.
What side dish goes well with this steak pasta?
A fresh tomato salad is recommended to balance the richness of the creamy pasta and steak.
What type of wine pairs well with this meal?
The recipe suggests pairing it with your favorite wine, typically a bold red to match the steak and Gorgonzola.
Is the steak sliced before or after grilling?
The steak is cut into 1/2-inch cubes for marinating and grilling, then sliced further if needed after resting.
How many egg yolks are required for the sauce?
The recipe calls for 6 jumbo egg yolks to ensure a rich and creamy alfredo sauce.
Does the sauce require seasoning?
Yes, you should season the alfredo mixture with salt and freshly cracked black pepper to taste.
Can I substitute the Gorgonzola?
While it changes the flavor profile, you could substitute other blue cheeses like Roquefort or Stilton for a similar effect.
How much Italian dressing is needed?
You will need 1.5 cups of Italian dressing to properly marinate the 2.5 lbs of sirloin.
What is the significance of 'Al Dente' pasta in this recipe?
Cooking the pasta al dente ensures it maintains its texture when tossed with the warm alfredo sauce.
Can this recipe be prepared for a large group?
Yes, its gourmet nature and platter-style serving make it perfect for family gatherings or special occasions.
What happens if the balsamic reduction boils?
You should avoid boiling to prevent the sugar from burning; a gentle simmer is better for achieving the right thickness.
Should the steak rest after grilling?
Yes, you should set the grilled steak aside to rest for a few minutes before slicing to keep it juicy.