Simple and fast! These can be prepared for picky eaters and a quick weeknight meal! Serve with salsa, sour cream, sliced black olives, onions, and diced onions.
| Prep Time: | 1 hr |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups 2% milk
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ cup grated Romano cheese
- 6 jumbo egg yolks
- salt and ground black pepper to taste
- 1 ½ cups Italian-style salad dressing
- 1 tablespoon fresh rosemary
- 1 tablespoon lemon juice
- 2 pounds flat iron steak, cut into 3-inch squares
- 4 cups chopped fresh spinach
- 4 tablespoons crumbled Gorgonzola cheese, divided
- 1 pound dry fettuccine pasta
- 2 tablespoons balsamic glaze
- chopped fresh parsley, or as needed
Instructions
- Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whip in Parmesan and Romano cheeses and remove from heat. Whisk egg yolks together in a heat-proof bowl and slowly add about 1/4 cup of the hot sauce to temper eggs. Whisk egg mixture into the saucepan slowly. Season with salt and pepper. Allow Alfredo sauce to cool and refrigerate until needed.
- Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours.
- When ready to prepare the meal, 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 cook on the preheated grill to desired doneness, 5 to 10 minutes.
- Pour hot Alfredo sauce into a large serving bowl. Add cooked pasta and mix to combine. Sprinkle remaining Gorgonzola cheese on top. Add grilled steak and drizzle the meat with balsamic glaze. Garnish with parsley.
- Nutrition data for this recipe includes the full amount of marinade ingredients and alfredo sauce ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 1141 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 491 mg |
| Dietary Fiber | 3 g |
| Protein | 56 g |
| Saturated Fat | 31 g |
| Sodium | 1476 mg |
| Sugars | 11 g |
| Fat | 72 g |
| Unsaturated Fat | 0 g |
Reviews
A local, italian restaurant has a Steak Alfredo (named something different) that I have been trying to find a recipe to replicate for YEARS! I’ve tried numerous (and delicious!) versions off this site but this is THEE ONE!! And closest to it! I marinated the steaks for approx 6 hours and didn’t do the Alfredo sauce in advance. I was confused why I would do this unless only to let the flavors meld?? So, I took a chance and did not. Instead, 20 min before we started the grill, I got a pot of water boiling and started the sauce. Since every Alfredo should have some garlic, i started by melting a TBLS of butter and then adding a couple cloves of minced garlic – simmered a minute or two before adding the dairy. Since I only had 1% milk – I used 1c milk and 2c heavy whipping cream. I only had 4 eggs (yolks only remember!) – I added after whisking in the Parmesan and Romano. The yolks thicken this up nicely! Since the restaurant version I’m trying to replicate has asparagus AND! Lucky me! My garden is producing asparagus- I cut approx 1c worth into 1” pieces and added to the pasta/water the last 5 min of cook time – followed by adding the chopped spinach the last minute before draining the pasta. Plating: pasta, sprinkled Gorgonzola, layered steak slices, then drizzled Alessi Balsamic glaze. Forgot all about the parsley as my mouth was watering! Served with French bread. Oh my! This was….perfect! Near exact as my local restaurant version. We all ohhhed! The rich Alfredo combined with the marinated, tender steak with the nutty Gorgonzola cheese and acidic balsamic!? Perfection! What! A! Treat!! While I didn’t follow your method exactly, this recipe is incredibly good! Thanks Elissa! A winner!
Basically a carbonara/alfredo. Easy to prepare. I added a little nutmeg and next time I would add some garlic.
This was a wonderful recipe. We halved it and it was still plenty for us. My husband does not normally like Alfredo and he raved about this! We cooked it indoors on our flat top and with the exception of eliminating the spinach, followed it to the letter. Very very good.