Gorgonzola Alfredo, Flank Steak with Balsamic Reduction
How the heck do you find a title with that much going on.
Ingredients
Steak Marinade
2 pounds sirloin steak medallions
1 cup Italian dressing
3 T chopped fresh rosemary
1 T balsamic vinegar
1T B&G
3 T olive oil
3 T butter
Balsamic Reduction
1/2 cup balsamic vinegar
½ cup port
¼ cup brown sugar
Gorgonzola Alferdo
1 stick butter, unsalted
2 cups heavy whipping cream
1 T fresh garlic
¼ t ground nutmeg
1 T B&G
1 cup grated Parmesan cheese
4 ounces gorgonzola cheese crumbles
1 pound fettuccine pasta cooked and drained
2 cups baby spinach
½ cup sundried tomatoes
Balsamic Reduction
1/2 cup balsamic vinegar
½ cup port
¼ cup brown sugar
There is a lot going on here, but it is feasible to do this in 30-45 minutes if you stage well.
My suggestion is to:
· Get the steak marinating
· Get the water for your pasta on a burner set to a medium low temperature, that way it will come to a boil quickly when you want it.
· Have a gin and tonic. You do want the steak to marinade at least 30 minutes, so it needs to sit. Maybe have another gin and tonic
· Get the Balsamic reduction on a burner, while you are waiting for that to get close to a boil, put together the alfredo sauce.
· Start the alfredo sauce, push the balsamic reduction to the side and let it cool. While the Alredo sauce is coming up to temp, start the grill or get you cast iron out for the flank steak.
· Once you have completed the Alfredo, cover it and put it on the warming center on low.
· Start the flank steak, move the pasta water temp up to get the boil started.
· When the steak is done, pull it off the heat so it can rest for 10 minutes
· Start the pasta. Once it is drained, has the spinach, sun dried tomatoes, and ¾ of the alfredo, cover it. Slice the steak in thin strips.
· You are ready to plate.
Steak Marinade
Mix the salad dressing, rosemary, balsamic vinegar, salt, and black pepper. Place the steak in a Ziplock the bag and add the steak marinade. Remove all air, seal bag and rest at room temperature on the counter for 60 minutes.
Balsamic Glaze
Prepare the balsamic glaze by pouring 1 cup balsamic vinegar and the brown sugar into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and allow to simmer, stirring often, until the liquid has reduced by half. The glaze will continue to thicken as it cools. Set aside.
Steak
Coat with B&Gerk&Mesquite. Grill to desired temp
Let it rest 10 minutes
Cut it in thin strips
Alfredo Sauce
Melt the butter in a medium saucepan over medium-high heat. Add the heavy whipping cream, garlic powder, nutmeg, salt and black pepper. Whisk ingredients to combine. Bring the ingredients to a boil, stirring constantly, and reduce heat to medium. Stir in the grated parmesan cheese, sun dried tomatoes, and gorgonzola crumbled cheese until melted and slightly thickened.
Cook the pasta to desired tenderness. Drain.
Place it back in the pot, add the spinach and ¾ of the alfredo sauce. Mix à Wilted spinach. Add the sun-dried tomatoes.
Plate the pasta, top with steak strips. Drizzle the port reduction across the top. Add alfredo on top of steak to finish. Optional, toss some gorgonzola crumbles on top for visual appeal
