Steak & Gorgonzola Alfredo Pasta

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I wanted to share a dish with you that encompasses my purpose here. To bring you comforting, heart-warming, whole food that just makes you smile.

So what could this dish be that I decided on? Steak Gorgonzola Pasta. Yes, please!! I love pasta, I love cheese. What could be better?

I came up with recipe when I had one steak left from BBQing and I wanted to stretch it for us for dinner. I had all of the other ingredients other than the Gorgonzola so I made a quick trip the store and got work! In the recipe I will be cooking the steak up to show you how but so many of my recipes come from what I have on hand and want to use rather than buying all new ingredients.

I will warn you, once you realize how easy it is to make an alfredo sauce, there is no going back. You won’t be able to buy the jar in the store anymore because fresh and whole ingredient already is divine. There is no other way to say that. Plus you can use it with pasta, as a base for pizza, to dip your garlic bread in, as a leave in conditioner… ok, not so sure about that last one mainly because I would have eaten all of the sauce rather than put it in my hair .

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Here’s what you need:
2 8oz Petite Sirloin Steak
¼ cup Gorgonzola Cheese
Fresh Spinach Leaves
1 cup Cherry Tomatoes
1 lb Linguine Pasta
2 cups Heavy Cream
1/2 cup Butter
1 cup fresh Parmesan cheese
2 cloves Garlic
Kosher Coarse Salt
Salt and Pepper

Rub coarse salt and pepper on both sides of steak.

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Butter a cast iron pan. Don’t be shy with that butter- it will give your steak SO much flavor!
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Brown the steak in cast iron pan on both sides.
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Put in a 350 degree oven for 5-10 minutes, until your steak is medium rare.
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(Mine was a little over done and I got the eye roll from my husband who likes his steak rare- sheesh! I cook and I cook… )
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Set aside to cool.
Slice when cooled in to edible sizes.

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Bring water to boil.
Add a pinch of salt, your pasta, and a dash of olive oil.
Cook until al dente (about 9 minutes).
Drain pasta, reserving 1 cup of noodle water.

Rinse tomatoes and spinach.
Cut tomatoes lengthwise.
Roughly chop 2 large handfuls of spinach.

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In a sauce pan melt 1/2 cup of butter (1 stick) over medium heat.
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Add minced garlic and sauté.
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*Important: Stand over the pan and waft the smell of that garlic butter toward you and inhale… deeply. OKAY! I guess this is optional but I promise you will want to do it.

When the garlic is slightly brown, pour in 2 cups of cream.
Bring cream to a slight boil, constantly stirring, then reduce heat to medium low.

Add in Parmesan cheese, salt and pepper and stir until cheese is melted and the sauce begins to simmer. Turn heat to low.
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Add pasta to sauce.
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Toss in spinach and cherry tomatoes.
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Add beef and crumble in ¼ cup gorgonzola cheese and toss. This cheese is strong so you just want to add it in at the end. Trust me! It will have enough flavor!

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Use tongs to make sure all ingredients are covered in the alfredo sauce.

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Pile a generous portion on a plate- oh! And remember to share with others. ENJOY!

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