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Recipe By: Steve Hamilton
Fettuccini: NY Strip & Gorgonzola Alfredo
Ingredients
- 4 ounces balsamic vinegar
- 12 ounces steak (sirloin, ribeye, or New York strip)
- Salt and pepper
- 2 teaspoons vegetable oil
- 1/4 pound butter
- 2 cups heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 8 ounces Fettuccini pasta
- 2 ounces fresh baby spinach
- 1 ounce sundried tomatoes in oil
- 2 ounces Gorgonzola
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Directions
BALSAMIC REDUCTION:
- -Pour balsamic vinegar in a saucepan and simmer until it thickens, about 15 minutes. Let it cool.
ALFREDO SAUCE & PASTA:
- Heat butter and heavy cream in a saucepan, add Parmesan cheese and garlic powder until it melts. Pour over cooked pasta mixed with spinach.
STEAK:
- Season steak with salt and pepper. Cook in a hot skillet with vegetable oil until desired doneness. Let it rest.
ASSEMBLY:
- Place pasta on a plate, top with sliced steak, sundried tomatoes, and Gorgonzola cheese. Broil briefly until cheese browns.
- Drizzle balsamic vinegar reduction over the top before serving.
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