Ingredients
Steak and Marinade
- 1-2 pounds steak (tenderloin, ribeye, butterflied filet mignon, sirloin, eye of round, or medallions)
- 1/2 cup Italian dressing
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons balsamic vinegar
- Kosher salt and pepper, to taste
- 1-2 tablespoons butter
- 1-2 tablespoons olive oil
Balsamic Glaze and Cheese
- Balsamic glaze (optional, for serving)
- 2 ounces Gorgonzola cheese (or more, for sauce)
- 4 ounces Gorgonzola cheese, crumbled (for sauce)
- 1 cup Parmesan cheese, freshly grated
Cream Sauce
- ½ cup unsalted butter (1 stick; reduce salt if using salted butter)
- 2 cups heavy whipping cream
- 1 clove garlic, smashed and minced (or ½ teaspoon garlic powder)
- ¼ teaspoon fresh grated nutmeg (or ground nutmeg)
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon Italian flat leaf parsley, chopped (or curly parsley)
Additional Ingredients
- 1 pound fettuccine pasta (or similar), cooked and drained
- ¼ cup sun-dried tomatoes, chopped (in oil or no oil)
- 2 cups baby spinach
Instructions
- Prepare the marinade: In a bowl or jar, combine Italian dressing, chopped fresh rosemary, and balsamic vinegar. Whisk or shake well to mix.
- Marinate the steak: Pat steaks dry with paper towels. Season with kosher salt and pepper to taste. Place steaks in a gallon-size bag or shallow glass dish and pour marinade over them. Refrigerate for 30 minutes to 4 hours, flipping once halfway through if in a dish. If steaks have been refrigerated longer than 1 hour, bring to room temperature for 30 minutes before cooking.
- Cook the fettuccine: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until just al dente (on the lower side of the recommended time). Drain the pasta, reserving ½ to 1 cup of the pasta water for the sauce. Set pasta aside.
- Make the cream sauce: In a large high-sided skillet or medium saucepan, melt butter over medium heat. Add minced garlic during the last minute, stirring constantly until fragrant. Pour in heavy cream and stir to combine, then reduce heat to medium-low. Stir in fresh grated nutmeg and chopped parsley. Carefully don’t skip the nutmeg as it enhances the flavor.
- Add cheeses: Stir in freshly grated Parmesan and Gorgonzola cheese until melted completely into the sauce. Season with additional kosher salt and black pepper to taste. Let the sauce come to a low simmer, then remove from heat.
- Cook the steaks: Heat a large skillet over medium-high heat. Add butter and olive oil and allow to melt and heat up. Remove steaks from marinade, letting excess drip off. Cook steaks 2-4 minutes per side depending on thickness and desired doneness.
- Rest the steaks: Remove steaks from skillet and place on a warmed plate. Cover loosely with foil and let them rest for 5 minutes to redistribute juices.
- Toss pasta with sauce and veggies: Add cooked fettuccine, sun-dried tomatoes, and baby spinach into the cream sauce. Toss gently until pasta is fully coated, spinach has wilted, and tomatoes look vibrant. If sauce is too thick, gradually add reserved pasta water a few tablespoons at a time to reach desired consistency.
- Serve: Slice rested steak and serve alongside or atop the creamy fettuccine Alfredo. Optionally drizzle with balsamic glaze for a sweet tangy finish.
Notes
- For best flavor, marinate steak at least 30 minutes but up to 4 hours.
- Adjust garlic amount to preference or substitute with garlic powder as noted.
- If you don’t have fresh nutmeg, ground nutmeg works, but fresh is recommended for optimal flavor.
- Reserve pasta water as it helps loosen the sauce without diluting flavor.
- Use fresh grated cheese instead of pre-grated for a smoother sauce.
- Letting steak rest after cooking ensures juicy, tender meat.
- This recipe works well with various cuts of steak; just adjust cooking time accordingly.
- Balsamic glaze is optional but adds a nice complementary sweetness to the dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
