This steak Alfredo is a very rich fettuccine Alfredo with steak Its super good if slightly fattening
Prep Time
4 hrs
Dificult
Medium
Servings
5 hrs 30 mins
Ingredients
Instructions
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.
Editorial Note:
Nutrition data for this recipe includes the full amount of marinade ingredients and alfredo sauce ingredients. The actual amount of marinade consumed will vary.
