Categories: Pasta
Ingredients
- Pasta:
- 2 1/2 lbs. boneless beef top sirloin steaks, cut into 1/2-inch cubes
- 1 lb. fettuccine or linguini, cooked
- 2 tbsp sun-dried tomatoes, chopped
- 2 tbsp balsamic glaze
- Some fresh parsley leaves, chopped
- Marinade:
- 1 1/2 cups Italian dressing
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh lemon juice
- Spinach Gorgonzola Sauce:
- 4 cups baby spinach, trimmed
- 2 cups Alfredo sauce (see recipe)
- 1/2 cup green onion, chopped
- 6 tbsp gorgonzola, crumbled and divided
Directions
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Cook the pasta and set aside. Mix the marinade ingredients in a sealable container.
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Marinate the beef in the container for an hour.
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While the beef is marinating, make the Spinach Gorgonzola sauce. Heat the Alfredo sauce in a saucepan over medium heat. Add the spinach and green onions. Let simmer until the spinach wilts. Crumble 4 tbsp of the Gorgonzola cheese on top of the sauce. Let melt and stir. Set aside the remaining 2 tbsp of the cheese for garnish. Set aside and cover with lid to keep warm.
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When the beef is done marinating, grill each piece depending to your liking.
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Toss the cooked pasta and the Alfredo sauce in a saucepan and then transfer to a plate.
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Top the pasta with the beef, and garnish with balsamic glaze, sun-dried tomatoes, crumbled Gorgonzola and parsley.
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Serve and enjoy.