Flash and I have a couple that we’re very good friends with. Her and I…
Do you like balsamic vinegar? Like the taste of it? I do, like, a LOT! It’s just so….KAPOW with flavor, ya know? So when I go to Olive Garden (which hasn’t been in well over a year, but still), I love to order their Steak Gorgonzola with Balsamic Glaze. Yum-o! This is a copy-cat of that, and although it’s been quite awhile since I’ve had the true version to really compare, this was absolutely DELISH, and just how I remembered it.
Okay, I may be drooling again! Oh…and it was super EASY, which I wasn’t expected. BONUS!
1 1/2 cups Italian Dressing
1 tbsp. Rosemary
1 tbsp. Lemon Juice
1 lb. Steak filets
1 lb. Pasta (I used Rotini)
2 cups Alfredo sauce (you can use this recipe just without the red pepper flakes)
1/2 cup Green Onion, diced
4 cups Spinach
3 tbsp. Gorgonzola, crumbled
2 cups Balsamic Vinegar
1/2 cup Brown Sugar
Sundried Tomatoes, if desired
Parsley, if desired
Notes: Read the entire directions, as some of this can be done simultaneously so it can all be served fresh and warm/hot!
In a bowl, mix the Italian Dressing, Rosemary, and Lemon Juice. Use this to marinate the steak for at least 30 minutes, preferably an hour.
Cook the steak with the marinade in a skillet over medium-high heat until cooked through.
Cook the pasta according to package directions. Then mix with the Alfredo Sauce, Green Onion, and Gorgonzola. Toss with the Spinach.
In a saucepan, mix the Balsamic Vinegar and Brown Sugar, stirring frequently. Bring to a boil, then simmer about 20 minutes.
Pour glaze over steak, and serve along side the pasta. Top either/both of the dishes with more crumbled Gorgonzola, Sundried Tomatoes and/or Parsley, if desired.
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