Name: Steak Alfredo
Prep time: 60 min
Cook time: 30 min
Total time: 330 min
Yield: 6
Ingredients: 1.5 cups 2% milk; 1.5 cups heavy cream; 0.5 cup grated Parmesan cheese; 0.5 cup grated Romano cheese; 6 jumbo egg yolks; salt and ground black pepper to taste; 1.5 cups Italian-style salad dressing; 1 tablespoon fresh rosemary; 1 tablespoon lemon juice; 2 pounds flat iron steak, cut into 3-inch squares; 1 pound dry fettuccine pasta; 4 cups chopped fresh spinach; 4 tablespoons crumbled Gorgonzola cheese, divided; 2 tablespoons balsamic glaze; chopped fresh parsley, or as needed

Prep Time:

1 hr

Cook Time:

30 mins

Additional Time:

4 hrs

Total Time:

5 hrs 30 mins

Servings:

6

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Ingredients

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Original recipe (1X) yields 6 servings

Alfredo:

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

Marinade:

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
1 pound dry fettuccine pasta
4 cups chopped fresh spinach
4 tablespoons crumbled Gorgonzola cheese, divided
2 tablespoons balsamic glaze
chopped fresh parsley, or as needed

Directions

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.

Nutrition Facts (per serving)

1141	Calories
72g	Fat
70g	Carbs
56g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 1141
% Daily Value *
Total Fat 72g	92%
Saturated Fat 31g	153%
Cholesterol 491mg	164%
Sodium 1476mg	64%
Total Carbohydrate 70g	25%
Dietary Fiber 3g	12%
Total Sugars 11g
Protein 56g	113%
Vitamin C 13mg	14%
Calcium 412mg	32%
Iron 4mg	24%
Potassium 545mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Steak Alfredo

Ingredients

Directions

Editorial Note:

Nutrition Facts (per serving)

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