Steak Gorgonzola-Alfredo

This is by far my favorite dish at Olive Garden and this copy cat recipe is as close to identical as you can get.

Pasta:

• 1 lb Fettuccine

Bring water to a boil and cook until al dente.

Steak Marinade:

• 1 1/2 cups Italian dressing (Olive Garden sells theirs at their restaurant)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon fresh lemon juice (optional)
• 1 (2 1/2 lb) boneless beef top sirloin steaks, cut in 1/2-inch cubes

Mix the Italian dressing, rosemary and lemon juice together. Add the marinade to the beef toss and let marinate for at least 1 hour. Grill to desired doneness.

Spinach Alfredo Gorgonzola sauce:

• 1/2 C butter
• 2 C heavy cream
• 1/8 tsp garlic powder
• 1/8 tsp ground black pepper
• 1/4 C fresh grated Parmesan cheese
• 4 C chopped fresh spinach
• 1/2 C chopped onion
• 3 Tbsp Gorgonzola cheese, crumbled

Melt butter in a medium saucepan over medium heat. Add the cream, garlic powder, and pepper. Simmer for 10-12 minutes or until thick. When sauce has reached desired consistency, stir in the Parmesan cheese. Add spinach, onion, and 3 tablespoons of the Gorgonzola cheese. Add sauce to Fettuccine and stir to combine.

Balsamic Glaze:

• 3/4 C balsamic vinegar

Bring to a boil in an 8 inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 cup, 15-20 minutes.

Garnish:

• Chopped sun-dried tomatoes
• Fresh parsley leaves
• Gorgonzola Cheese

To Assemble:

Place pasta on a large platter. Place grilled beef on pasta and sauce. Drizzle with balsamic glaze. Sprinkle with remaining 2 tablespoons Gorgonzola cheese, sun dried tomatoes and parsley leaves

Serves 8

824 calories in 1 serving, 46 g fat (20.4 g saturated), 0.8 g fiber