Olive Garden Steak Gorgonzola Alfredo

4 ounces balsamic vinegar

12 ounces steak sirloin, ribeye, New York strip

salt and pepper divided use

2 teaspoons vegetable oil

1/4 pound butter

2 cups heavy cream

3/4 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

8 ounces pasta prepared according to package directions

2 ounces fresh baby spinach

1 ounce sundried tomatoes in oil chopped

2 ounces gorgonzola cheese crumbled

Balsamic vinegar reduction

Prepare the balsamic vinegar reduction by placing the vinegar in a small saucepan. Bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 15 minutes. It’s ready when it coats the back of a metal spoon. Remove from heat and let cool.

Sauce and Pasta Preparation

To make the alfredo sauce, warm the butter and heavy cream in a medium-sized saucepan over medium heat until the butter and cream just begin to bubble. Add the Parmesan cheese and garlic powder, and stir continuously until the cheese melts. Reduce the temperature to low and allow the sauce to reduce.

Place the prepared pasta into a mixing bowl and toss it with the spinach. Add the alfredo sauce and mix well.

Steak Preparation

Season the steak with salt and pepper.

Place the vegetable oil into a hot skillet, and cook the steak to the desired level of doneness. Allow steak to rest.

Dish Assembly

Transfer the contents of the bowl to a serving plate. Place portions of the steak over the pasta and top with sundried tomatoes and Gorgonzola.

Place the steak and pasta under the broiler until the cheese just begins to brown