1. (Optional but reccomended) In a ziplock combine half the balsamic vinegar, worcestershire, brown sugar, garlic, and all the lemon juice. Add steak and top off with red wine to cover. Marinade in refrigerator overnight. 2. STEP 1, DRIZZLE: In a small sauce pan, combine the remaining balsamic, worcestershire, and brown sugar. Simmer over medium low heat stirring occasionally. 3. STEP 2, SAUCE: In a large sautee pan, simmer garlic and half the spinach in olive oil over medium high heat until garlic begins turning golden brown. 4. Add a splash of white wine to help evaporate excess water. Reduce heat. 5. Add alfredo sauce, half the gorgonzola, and remaining spinach. Shake jars with milk and white wine to rinse and pour in with sauce. Stir often. 6. STEP 3, STEAK: Grill or pan sear steak over high heat to preference. (suggest med. rare.). 7. STEP 4, THE DISH: Prepare noodles al dente and transfer to a large caserole dish. Toss with alfredo sauce immediately. 8. Cut steak against the grain into bite size pieces and layer with sun dried tomatoes, and crumbled Gorgonzola over the top until covered. 9. Drizzle with balsamic mixture to taste (Don't over do it! You can always add more. I use about half and save the rest for people to add as they wish.). 10. STEP 5, ENJOY! -- can't talk -- eating -- . ---------------------------------------------------------------------------
Nutrition
Ingredients
