Categories: Pasta
Ingredients
- 1 rib eye, sirloin or NY strip steak
- 1/4 lb. butter
- 8 oz. pasta, cooked
- 1 tsp garlic powder
- 2 oz. Gorgonzola
- 1/2 to 3/4 cup Parmesan, grated
- 1 to 2 oz. baby spinach, washed
- 2 cups heavy cream
- 1 to 2 sundried tomatoes in oil, sliced
- Salt and pepper for the Alfredo sauce
- 2 tsp vegetable oil
- Salt and pepper, to taste
Directions
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Season the steak generously with salt and pepper. Now, over moderate heat in a large skillet, heat 2 tsp vegetable oil until hot. Cook the steak until you get your desired doneness; set aside and let rest.
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Prepare the pasta as directed.
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For Alfredo Sauce: Place heavy cream and butter into a medium-size pot. Heat butter and cream on medium heat until the cream and butter starts to bubble. Add in the garlic powder and Parmesan. Give everything a good stir until the cheese melts. Decrease the heat to low and let the sauce to reduce.
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For Assembling: Place the cooked pasta on a large plate, add and toss in the spinach. Add Alfredo sauce to the bowl and then place on a large sized serving plate. Add portions of the steak over the pasta. Top with Gorgonzola and cut sundried tomatoes. Place the steak and pasta under the broiler for a couple minutes, until the cheese just starts to brown.