Steak And Spinach In Gorgonzola Vodka Sauce Recipes

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STEAK & SPINACH IN GORGONZOLA VODKA SAUCE



Steak & Spinach in Gorgonzola Vodka Sauce image

Sirloin steak cooked to your preference is the perfect base to creamy Vodka sauce mixed with bold Gorgonzola cheese. Serve it over a bed of spinach for pure mealtime bliss.

Provided by Bertolli

Time 25m

Yield X

Number Of Ingredients 7

4 boneless sirloin steaks (about 6 oz. ea.)
3 Tbsp. Bertolli® Extra Virgin Olive Oil Rich Taste , divided
2 cloves garlic
2 bags (10 oz. ea.) spinach leaves,
1 small shallot [or onion], chopped
1 jar Bertolli® Vodka Sauce
1/2 cup crumbled Gorgonzola cheese

Steps:

  • 1 Season steaks, if desired, with salt and ground black pepper. Grill or broil until desired doneness
  • 2 nonstick skillet over medium heat and cook 1/2 of the garlic 30 seconds. Stir in spinach. Cover and cook, stirring occasionally, 2 minutes or until spinach is wilted. Season with salt and pepper; remove to serving platter and keep warm.
  • 3 Heat remaining 1 tablespoon Olive Oil in same skillet over medium heat and cook shallot, stirring frequently, 2 minutes. Add remaining 1/2 of the garlic and cook 30 seconds. Stir in Sauce and cook, stirring occasionally, 2 minutes. Add 1/4 cup cheese and simmer 1 minute or until cheese is melted.
  • 4 To serve, arrange steaks on spinach, then top with sauce. Garnish with remaining 1/4 cup cheese.

STEAK GORGONZOLA WITH SPINACH ALFREDO RECIPE - (4.6/5)



Steak Gorgonzola with Spinach Alfredo Recipe - (4.6/5) image

Provided by á-167595

Number Of Ingredients 21

Marinade:
1 lb sirloin steak
8 oz fettucine pasta
2 cloves garlic, crushed
1/2 tsp rosemary, crushed
1 tsp lemon zest
1/4 cup olive oil
1/4 cup fresh lemon juice
Rich Alfredo Sauce:
3/4 cup whole milk
3/4 cup heavy cream
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
3 egg yolks
2-3 tbs crumbled gorgonzola or blue cheese
2 cups shredded fresh baby spinach
3 tbs sun-dried tomatoes
salt & pepper to taste
Garnish:
2 tbs crumbled gorgonzola or blue cheese
1/4 cup balsamic glaze* (optional)

Steps:

  • Trim fat from sirloin steak. Cut steak into strips about 1-inch wide and 3-inches long. Place steak in a large zipper plastic bag. Mix marinade ingredients and pour over steak in bag. Seal bag and "mush" the marinade and steak together. Place in refrigerator for 1-3 hours. After steak has marinated, preheat your broiler or outside grill on high. Grill steak to desired doneness. Remove to a plate and cover to keep warm in a very low-200 degrees F-oven. Cook fettucine as per package directions. When done, drain. Meanwhile, prepare alfredo sauce by heating the milk and cream in a medium heavy-bottomed saucepan. Mix in the cheeses. DO NOT LET THIS BOIL. Whisk egg yolks well in a separate bowl. Pour about 1 cup of the cream/cheese mixture into the egg yolks, whisking while pouring. This is called "tempering" so the eggs don't form a clump when adding it to the sauce. Pour the tempered egg/sauce mixture back in the saucepan while whisking. Continue to whisk over medium-low heat until sauce begins to thicken. This will be anywhere from 3-5 minutes. Add the spinach and sun-dried tomatoes. Stir well, cover and remove from heat. In a large bowl, combine the hot cooked fettucine with the sauce and toss well. Plate and top each plate with 1/4 of the steak strips. Drizzle with balsamic glaze if using. Put crumbled gorgonzola on top of steak.

STEAK GORGONZOLA à LA OLIVE GARDEN



Steak Gorgonzola à La Olive Garden image

Picked up this little gem from a friend. Can be made ahead of time, so don't let the long laundry list frighten you. Have included marinating time for steak.

Provided by Manami

Categories     Steak

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (2 1/2 lb) boneless beef top sirloin steaks
1 1/2 cups Italian dressing (I used Newman's Own Lighten Up Italian)
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice (optional)
1 lb uncooked pasta, cooked according to pkg directions
4 cups chopped spinach
2 cups alfredo sauce
1/2 cup chopped green onion
3 tablespoons gorgonzola, crumbled
2 tablespoons gorgonzola (for sprinkling on top of finished dish)
2 tablespoons chopped sun-dried tomatoes
2 tablespoons balsamic vinegar, glaze (I used the bottled glaze from igourmet.com)
chopped fresh parsley leaves, for sprinkling

Steps:

  • 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!

SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE



Spinach Fettuccini with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 as a side dish or first course

Number Of Ingredients 11

Salt
1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total
2 tablespoons butter
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup cream
8 ounces Gorgonzola, cut into small pieces
A few leaves fresh sage, finely chopped
Freshly ground black pepper
4 handfuls baby spinach leaves

Steps:

  • Heat water to a boil for pasta, salt water and cook pasta to al dente.
  • Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
  • In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

CREAMY GORGONZOLA SPINACH PASTA



Creamy Gorgonzola Spinach Pasta image

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2 shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
  • Drain fusilli and toss with sauce. Serve immediately.

Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g

STEAK WITH GORGONZOLA SAUCE



Steak With Gorgonzola Sauce image

Recipe from the Cucina Rustica in Sedona Arizona! The sauce can be made 2 hours ahead of the steaks, let stand at room temperature & rewarm when the steaks are ready. If you don't like heat, leave out the peppers. These directions are for pan fried steaks BUT ..... there's always the BBQ!

Provided by CountryLady

Categories     Steak

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil, divided
1/2 lb fresh shiitake mushroom, stemmed & sliced
3 garlic cloves, minced
1 1/2 cups 35% cream
1 cup gorgonzola, crumbled (about 4 oz)
2 teaspoons minced chipotle chiles in adobo (from canned chipotles in adobe)
8 (6 ounce) filet mignon, about 6 oz each (or other good steaks)

Steps:

  • Heat 2 tbsps olive oil in large heavy skillet over medium heat; add mushrooms & saute until soft, about 4 minutes.
  • Add garlic & stir for a minute; add whipping cream & bring to a boil.
  • Reduce heat to medium & simmer until the sauce thickens, about 4 minutes; stir in cheese & peppers and season to taste with salt & pepper.
  • Sprinkle steaks with salt & freshly ground pepper.
  • Heat remining oil in another large, heavy skillet; cook steaks until brown on both sides & cooked to desired doneness, about 5 minutes per side for medium rare.
  • Pour sauce over steaks before serving.

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