Steak Gorgonzola Alfredo With Reduced Balsamic Copycat Olive Ga Recipes

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OLIVE GARDEN STEAK GORGONZOLA ALFREDO



Olive Garden Steak Gorgonzola Alfredo image

Recreate Olive Garden Steak Gorgonzola Alfredo at home.

Provided by Stephanie Manley

Categories     Main Course

Time 35m

Number Of Ingredients 13

12 ounces steak (sirloin, ribeye, New York strip)
salt and pepper to season the steak
2 teaspoons vegetable oil
8 ounces pasta
1/4 pound butter
2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper (optional) for the Alfredo Sauce
1 ounce sundried tomatoes in oil
2 ounces fresh baby spinach (washed)
2 ounces Gorgonzola cheese
4 ounces Balsamic Vinegar

Steps:

  • Season steak with salt and pepper, place 2 teaspoons of vegetable oil into a hot skillet. Cook steak until the desired level of doneness. Allow steak to rest.
  • Cook pasta according to package directions.
  • To make Alfredo sauce place butter and heavy cream into a medium-sized pot. Heat cream and butter on medium until the butter and cream just begin to bubble. Add Parmesan cheese and garlic powder. Stir continuously until the cheese melts. Reduce the temperature to low, and allow the sauce to reduce.
  • To assemble place pasta on to a plate, add washed spinach and toss in. Add Alfredo sauce to the bowl, and then place on a serving plate. Add portions of steak onto the pasta. Top with cut sundried tomatoes and gorgonzola. Place the steak and pasta under the broiler until the cheese just begins to brown.

Nutrition Facts : Calories 2133 kcal, Carbohydrate 136 g, Protein 43 g, Fat 160 g, SaturatedFat 99 g, Cholesterol 494 mg, Sodium 4360 mg, Fiber 7 g, Sugar 20 g, ServingSize 1 serving

STEAK GORGONZOLA ALFREDO WITH REDUCED BALSAMIC (COPYCAT OLIVE GA



Steak Gorgonzola Alfredo With Reduced Balsamic (Copycat Olive Ga image

One of my favorite meals when I go to Olive Garden is the "Steak Gorgonzola Alfredo." I got to thinking, I can make this at home, more often and A LOT better. This recipe is one that is made at least twice a month, and my family demands it. When I started making this recipe, I would make my own balsamic reduction. I have recently found it pre-made in my Grocery store. Pre-made may not be better, but it does not stink up my house with vinegar for days. The Steak used at OG is one of the worst cuts I have ever had. I like to make my own because I can use whatever I like. I like petite sirloin or rib eye pan seared, although it is really good grilled too...

Provided by Lab Chef

Categories     European

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 pint heavy cream
1/2 cup parmesan cheese
3 garlic cloves or 1 1/2 tablespoons garlic powder
1/2 tablespoon onion powder
1 pinch salt
1/2 teaspoon ground black pepper, to taste
1 (12 ounce) bottle balsamic vinegar
1 lb fettuccine, cooked and hot
1/4 cup gorgonzola, crumbled
1 cup Baby Spinach (optional)
6 ounces sirloin steaks
1 tablespoon butter

Steps:

  • First start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature.
  • In a wide sauce pan add the balsamic vinegar, cook uncovered over med/low heat until reduced by 1/2. ***open a window or well vent your kitchen*** The sauce will seem a little thin while it is hot. Let it cool in the pan for 1-2 hours and place back into the original bottle. Can be stored room temp for 6 mo to 1 year, refrigerated until the apocalypse or fuzzy. see http://www.instructables.com/id/Reduced-balsamic-vinegar/ for further help.
  • Next will be the Alfredo sauce: in a sauce pot add the heavy cream and place over med to med/high heat.
  • Add the garlic, onion, salt and pepper.
  • Heat until the cream is reduced by 1/2 occasionally stir.
  • Add the cheese and reduce the heat to low, stir in well. This sauce can be held on low for 15-20 minutes without breaking or loss of flavor.
  • Season to taste with salt and pepper.
  • With the sauce on low, your pasta should be cooking and all most done.
  • Heat a 12" cast iron skillet over high heat. Season both sides of the meat with salt and pepper and coat in oil.
  • When the skillet is ripping hot, sear the steak on both sides 1-2 minutes per side max. The meat should be rare at this point, that is ok. Remove and set on a plate, remove the skillet from the heat.
  • Cut the meat into bite sized pieces.
  • Add the butter to the cast iron skillet, it should melt quickly.
  • Add the meat to the skillet and stir the butter into the meat. Let sit in hot skillet until cooked to med 2-5 minutes.
  • Finish Option 1: In a large skillet (non-stick ok), heat 1 tablespoon of oil over med/high heat. Add the spinach heat 1-2 minutes. Add the pasta and sauce and heat through, stir with tongs.
  • Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
  • Finish Option 2: In a large skillet (non-stick ok), heat over med/high heat. Add the sauce, cook 1 minute add the pasta and toss with tongs.
  • Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
  • Finish Option 3: Place cooked pasta on a plate, add some of the sauce, the meat, the Gorgonzola cheese and drizzle the reduction. It is quick down and dirty, but the way I serve most days, unless I am trying to impress.
  • This recipe may seem long, but I have tried to put as much detail into it as possible. There are a lot of advanced cooking techniques, that are hard to explain, but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes. thank you for bearing with me.
  • *****Edit addition 07/19/18*****.
  • Here is a new way to cook your lovely piece of meat.
  • Heat a well seasoned cast iron skillet in the oven at 450°F When the skillet is hot remove from the oven and place on med-high burner. Let it sit for at least one minute. (There may be smoke). Add the steak, prepared as before, and cook for 1-2 minutes per side. After the sear add 1 tablespoon of butter and place the skillet back into the oven for 4-7 minutes. This duration will depend on you preference in steak and the cut and thickness of the meat. (It is best to temp the meat until you get the hang of it. Remember that carry over heat will move the steak from rare to med-rare, and accordingly med-med well, and so on). When the time is up remove from the oven, place skillet off burner and remove the steak from the pan to rest 5-10 minutes. Cut into thin strips and place back into the skillet and mix well with the oils in the skillet, salt and pepper to taste.

Nutrition Facts : Calories 1124.9, Fat 63.4, SaturatedFat 36.5, Cholesterol 315.7, Sodium 484.9, Carbohydrate 101.4, Fiber 4, Sugar 15.2, Protein 34.5

STEAK GORGONZOLA WITH BALSAMIC REDUCTION OVER PASTA



Steak Gorgonzola With Balsamic Reduction over Pasta image

This recipe is similar to a dish made at Olive Garden. It includes instructions for preparing the balsamic reduction and alfredo sauce, though both items may be purchased already prepared. This is a family favorite!

Provided by jarhoops

Categories     Steak

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 (2 1/2 lb) boneless beef top sirloin steaks
1 1/2 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 lb uncooked pasta, cooked according to pkg directions
4 cups chopped spinach
2 cups alfredo sauce (buy your own or prepare using ingredients below)
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 glaze (buy your own or prepare using ingredients below)
1 1/2 cups white milk
1 1/2 cups heavy cream
1/2 cup imported parmesan cheese, grated
1/2 cup imported romano cheese, grated
6 jumbo egg yolks
salt and black pepper
1 (8 ounce) bottle balsamic vinegar
1/2 cup sugar

Steps:

  • A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
  • MARINATED STEAK PREPARATION.
  • Cut beef into 1/2" cubes and set aside.
  • Add the italian dressing to the beef, toss and let marinate for at least 1 hours
  • ALFREDO SAUCE.
  • Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
  • In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
  • Season to taste with the salt and fresh cracked black pepper.
  • Refrigerate until needed.
  • BALSAMIC REDUCTION.
  • Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
  • COMPLETE MEAL.
  • Heat Alfredo sauce in large sauté pan.
  • Add onion, spinach and gorgonzola cheese.
  • Grill steak to desired doneness.
  • Cook pasta. 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 and sun dried tomatoes.
  • Enjoy with a tomato salad and a nice glass of wine!

Nutrition Facts : Calories 1794, Fat 91.1, SaturatedFat 39.6, Cholesterol 611.8, Sodium 1693.5, Carbohydrate 140.8, Fiber 4.9, Sugar 45.3, Protein 98.8

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.

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