Steak Gorgonzola Alfredo

This is a great Olive Garden Knock Off recipe. I no longer need to go spend a fortune on dinner at Olive Garden. It really tastes like the real thing!

So here is the recipe!

Steak Gorgonzola Alfredo

FOR THE MARINATED STEAK:
1 1/2 cups Italian dressing (I used Newman's Own Up Italian) 
1 tablespoon chopped fresh rosemary 
1 tablespoon fresh lemon juice (optional) 
1 (2 1/2 lb) boneless beef top sirloin steaks, cut in 1/2-inch cubes

FOR THE PASTA AND SPINACH GORGONZOLA SAUCE: 
ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper

4 cups chopped fresh spinach 
1/2 cup chopped green onions 
5 tablespoons gorgonzola, crumbled, divided use
1 lb uncooked pasta (fettuccine)

TO SERVE:
1 8 oz. bottle balsamic vinegar
1/2 cup sugar 

2 tablespoons chopped sun-dried tomatoes 
chopped fresh parsley leaves, for sprinkling 

TO PREPARE THE MARINATED STEAK: 
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. 

WHEN READY TO COOK:
Cook pasta according to package directions.

For 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.

Add spinach, onion, and 3 tablespoons of the gorgonzola cheese. 

Grill steak to desired doneness (about Medium is good). 

Place drained pasta in saute pan with heated alfredo sauce. Toss pasta with sauce. 

For Balsamic Glaze:
Take the bottle of balsamic vinegar (it doesn't have to be the most expensive either) 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.

TO SERVE:
Place pasta on a large platter(I used a casserole dish). Place grilled beef on pasta and sauce. Drizzle with balsamic glaze. Sprinkle with remaining 2 tablespoons gorgonzola cheese, sun dried tomatoes and parsley leaves. 

*I actually left out the parsley leaves, I didn't care to pull them out of the fridge and bother with them. It turned out great!
Thanks to Recipe Link for the great recipe