Ingredients
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1 (2 1/2 lb) boneless beef top sirloin steaks
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1 1/2 cups Italian dressing (I used Newman's Own Lighten Up Italian)
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1 tablespoon chopped fresh rosemary
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1 tablespoon fresh lemon juice
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1 lb uncooked pasta, cooked according to pkg directions
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4 cups chopped spinach
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2 cups alfredo sauce
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3 tablespoons gorgonzola, crumbled
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2 tablespoons gorgonzola (for sprinkling on top of finished dish)
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2 tablespoons balsamic vinegar, glaze (I used the bottled glaze from igourmet.com)
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chopped fresh parsley leaves, for sprinkling
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1/2 cup chopped green onion
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2 tablespoons chopped sun-dried tomatoes
Instructions
- MARINATED STEAK PREPARATION;.
- Cut beef into 1/2" cubes and set aside.
- Mix the Italian dressing, rosemary and lemon juice, if using, together.
- Add the marinade to the beef toss and let marinate for at least 1 hour.
- SPINACH GORGONZOLA SAUCE:
- Heat Alfredo sauce in large sauté pan.
- Add onion, spinach and Gorgonzola cheese.
- TO PUT THE DISH TOGETHER:
- Grill steak to desired doneness.
- Place drained pasta in sauté pan with heated Alfredo sauce.
- Toss pasta with sauce and place on a large platter.
- Place grilled beef on pasta and sauce.
- Drizzle with balsamic glaze.
- Sprinkle remaining Gorgonzola cheese, sun dried tomatoes and parsley leaves.
- Enjoy with a nice tomato salad and a nice glass of wine!