Ingredients
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
Preparation
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!
