Steak Gorgonzola
Ingredients:
2-3 Rib Eye Steaks
1 Box Fettuccine Pasta
Baby Spinach
Sun Dried Tomatoes
Gorgonzola Cheese
Balsamic Glaze
Sauce:
3 Tbsp Butter
Minced Garlic
3 Tbsp Flour
2 Cups Heavy Cream
1/2 Cup Grated Pecorino Romano Cheese
Salt
Pepper
Garlic Salt
Directions:
1) Bring large pot of water to boil and cook pasta al dente. Strain and put to side.
2) Grill steak to desired doneness. Remove from heat, slice into strips and set aside.
3) Melt butter in saucepan over medium heat. Toss in minced garlic and cook until fragrant. Whisk in flour to form roux.
4) Add heavy cream, grated cheese, and seasonings, whisk until sauce thickens.
5) Add prepared sauce to cooked pasta. Add in spinach and stir until spinach wilts.
6) Serve pasta in bowl and top with sun-dried tomatoes, Gorgonzola cheese and sliced steak.
7) Drizzle with balsamic glaze.
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Okay, let me tell you, if you've never tried making Steak Gorgonzola pasta at home, you are seriously missing out! I used to think this dish was super intimidating, something only fancy restaurants could pull off. But after trying it myself, I realized it's totally doable and absolutely worth every bit of effort (which, honestly, isn't even that much!). What I love most about this steak pasta gorgonzola combo is the incredible depth of flavor. The rich, savory steak perfectly balances the creamy, tangy gorgonzola cheese creating a sauce that's just out of this world. And when you toss it with perfectly cooked pasta? Chef's kiss! It's become my go-to for when I want to impress guests or just treat myself to something truly special without leaving the house. Let's talk about the steak for a sec. While rib eye is fantastic for its marbling and flavor, you can totally experiment with other cuts like sirloin or even flank steak if you're looking for something a bit leaner or more budget-friendly. The key is not to overcook it! I always aim for a good sear on the outside and a juicy medium-rare to medium on the inside. After you grill it, make sure to let it rest for about 5-10 minutes before slicing against the grain. This makes all the difference in tenderness, trust me. And the sauce! Oh, the gorgonzola sauce. It's surprisingly simple to whip up. If you're new to cooking with gorgonzola, you might be wondering about its strong flavor. Don't worry, when it's incorporated into a creamy sauce with heavy cream and Pecorino Romano, it mellows out beautifully, leaving you with a sophisticated, cheesy goodness. If you can't find Pecorino Romano, Parmesan is a good substitute, but I find the Pecorino adds a nice salty kick. For an extra layer of flavor, sometimes I'll deglaze the pan I cooked the steak in with a splash of red wine before starting the sauce – adds a wonderful richness! Another tip: Don't skimp on the fresh spinach. It wilts down so quickly and adds a lovely freshness and a pop of color to cut through the richness of the sauce and steak. And those sun-dried tomatoes? They're little bursts of concentrated sweetness and tanginess that really elevate the whole dish. This steak pasta gorgonzola recipe isn't just about following steps; it's about creating a truly memorable meal. It’s perfect for a cozy date night in or a special family dinner. Just imagine digging into a bowl of tender steak, coated in that incredible creamy gorgonzola sauce, intertwined with fettuccine, and topped with those vibrant tomatoes. You'll feel like a gourmet chef! Give it a try, and I bet it'll become a staple in your kitchen too!