Tuscan Steak Gorgonzola with Alfredo Fusion
Gourmet Tuscan Steak with Gorgonzola Alfredo Sauce
Ingredients:
4 ribeye steaks
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
1 cup heavy cream
1/2 cup Gorgonzola cheese, crumbled
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1 cup fettuccine pasta
1/4 cup sun-dried tomatoes, chopped
Fresh basil for garnish
Directions:
Prepare the Steak: Rub the steaks with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let them marinate for at least 30 minutes.
Cook the Pasta: While the steaks marinate, cook the fettuccine pasta according to the package instructions. Drain and set aside.
Cook the Steaks: Preheat a grill or skillet to medium-high heat. Cook the steaks for 4-5 minutes per side for medium-rare, or adjust the time for your preferred doneness. Remove from heat and let rest.
Make the Gorgonzola Alfredo Sauce: In a saucepan, melt butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the Gorgonzola and Parmesan cheese until melted and smooth. Add the sun-dried tomatoes and stir to combine.
Combine and Serve: Toss the cooked fettuccine pasta with the Gorgonzola Alfredo sauce. Plate the pasta and top each serving with a grilled steak. Garnish with fresh basil.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 850 kcal | Servings: 4 servings