Steak Pasta with Gorgonzola
If you’re looking for a luxurious meal that’s sure to impress, steak pasta with Gorgonzola is the dish for you. This delicious recipe combines tender, juicy steak with creamy, tangy Gorgonzola cheese sauce, all mixed with perfectly cooked pasta. Whether you’re cooking for a special occasion or simply want to treat yourself, this dish promises a gourmet experience right at home.
History and Origin
The History of Pasta Dishes
Pasta has been a staple in Italian cuisine for centuries. Its versatility and ability to pair with various ingredients have made it a favorite worldwide.
Origin of Gorgonzola Cheese
Gorgonzola cheese, one of Italy’s oldest blue cheeses, hails from the town of Gorgonzola near Milan. Its distinct flavor and creamy texture make it a unique addition to many dishes.
How Steak Pasta Became Popular
Combining steak with pasta isn’t traditional, but it’s a modern twist that has gained popularity due to the rich flavors and hearty texture it offers.
Preparing the Steak
Marinating the Steak
Marinating your steak enhances its flavor. A simple marinade with olive oil, garlic, rosemary, salt, and pepper works wonders. Let the steak marinate for at least an hour, or overnight for deeper flavor.
Cooking Techniques for Perfect Steak
- Searing: Heat a pan until very hot, then sear the steak on both sides to lock in juices.
- Cooking: Depending on your preference, cook the steak to medium-rare for the best texture and flavor. Use a meat thermometer to check the internal temperature, aiming for 130°F (54°C).
Making the Gorgonzola Sauce
Ingredients for the Sauce
- 1 cup of heavy cream
- 1 cup of crumbled Gorgonzola cheese
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- Salt and pepper to taste
Step-by-Step Preparation
- Sauté the Garlic and Onion: In a pan, heat butter and sauté garlic and onion until translucent.
- Add the Cream: Pour in the heavy cream and bring to a simmer.
- Melt the Gorgonzola: Gradually add the Gorgonzola cheese, stirring until it’s fully melted and the sauce is smooth.
- Season: Add salt and pepper to taste.
Cooking the Pasta
Best Pasta Types for This Recipe
Penne, fettuccine, or tagliatelle are ideal as they hold the sauce well. Choose high-quality pasta for the best results.
Cooking Tips for Al Dente Pasta
Cook the pasta according to the package instructions, but reduce the cooking time by one minute for al dente perfection. Drain the pasta but reserve some of the cooking water.
Combining Steak, Pasta, and Sauce
Assembling the Dish
- Slice the Steak: After resting, slice the steak into thin strips.
- Mix Pasta and Sauce: In the pan with the sauce, add the cooked pasta and a splash of pasta water. Stir until well combined.
- Add the Steak: Gently fold in the steak slices, ensuring everything is well coated with the sauce.
Tips for Perfect Integration of Flavors
Ensure the pasta is well coated with the sauce by stirring thoroughly. The reserved pasta water helps bind the sauce to the pasta, creating a silky texture.
Serving Suggestions
Best Ways to Serve Steak Pasta with Gorgonzola
Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley. Add a side of garlic bread for an extra treat.
Side Dishes that Complement the Meal
- Garlic Bread: Perfect for mopping up the sauce.
- Green Salad: A fresh, crisp salad balances the richness of the dish.
- Roasted Vegetables: Adds a healthy, colorful touch.
Wine Pairings
Best Wines to Pair with Steak Pasta
- Red Wine: A full-bodied red like Cabernet Sauvignon or Merlot pairs beautifully.
- White Wine: For white wine lovers, try a rich Chardonnay.
Why These Wines Work Well
The robust flavors of the red wine complement the steak, while the creamy Gorgonzola sauce pairs well with the oakiness of the Chardonnay.
Nutritional Information
Caloric Breakdown
This dish is rich and indulgent, so expect a higher calorie count, primarily from the steak, cheese, and cream.
Health Benefits of the Ingredients
While indulgent, this dish offers protein from the steak, calcium from the cheese, and essential nutrients from any added vegetables.
Tips for Leftovers
How to Store Leftovers
Store in an airtight container in the fridge for up to 3 days.
Creative Ways to Use Leftovers
- Steak Pasta Bake: Combine leftovers in a baking dish, top with cheese, and bake until bubbly.
- Steak and Gorgonzola Sandwich: Use the steak and sauce in a sandwich for a delicious lunch.
Common Mistakes to Avoid
Pitfalls in Cooking Steak Pasta
- Overcooking the Steak: Leads to tough, dry meat.
- Too Thick Sauce: Can be overwhelming; balance with pasta water.
- Undercooked Pasta: Ensure it’s al dente, not hard.
Tips to Ensure a Perfect Dish
- Use a meat thermometer for perfect steak.
- Don’t rush the sauce; let it simmer gently.
- Stir pasta and sauce well for even coating.
Conclusion
Steak pasta with Gorgonzola is a dish that’s sure to impress with its rich flavors and creamy texture. Perfect for special occasions or a gourmet meal at home, it combines the best of steak and pasta in one delightful dish. Give it a try, and you’ll see why it’s a favorite among food enthusiasts.
Steak Pasta with Gorgonzola
If you’re looking for a luxurious meal that’s sure to impress, steak pasta with Gorgonzola is the dish for you. This delicious recipe combines tender, juicy steak with creamy, tangy Gorgonzola cheese sauce, all mixed with perfectly cooked pasta. Whether you're cooking for a special occasion or simply want to treat yourself, this dish promises a gourmet experience right at home.
Ingredients
- 8 ounces fettuccine noodles
- 16 – 20 ounce sirloin or ribeye steak (in 2 inch cubes)
- Kosher salt and pepper
- 1 Tablespoon olive oil
- Reserved pasta water
- 1 cup heavy cream
- 3/4 cup shredded Parmesan cheese
- 2 cups torn spinach
- 1/2 cup sundried tomatoes (not the oil packed kind)
- 1/2 cup gorgonzola crumbles
- Cracked pepper (to taste)
- 1/4 cup balsamic glaze
Instructions
Bring a large pot of water and 1 Tablespoon of salt to a boil. Add the fettuccine noodles and cook for 6-7 minutes, or until just under al dente. Drain, reserving 2 cups pasta water.
While the pasta cooks, heat the oil in a large saute pan over medium high heat. Add the steak chunks in a single layer, cooking undisturbed for 2-3 minutes, then flipping and cooking an additional 2-3 minutes, or until 155 degrees, about medium. Remove the steak to a plate and cover with foil.
Pour a splash of water in the pan and scrape off the brown bits then toss them. For once, we actually don’t want to save those, because we’re going to make our creamy white sauce in the same pan.
Place the pan back over medium heat. Add the cream and 1 cup pasta water to the pan and bring to a simmer. Stir in the noodles and allow the mixture to simmer until slightly thickened, about 3 minutes.
Add Parmesan and stir until melted. Add torn spinach and sundried tomatoes and allow to wilt, about 1 minute. If the pasta thickens too much, you can add small splashes of pasta water to loosen it up. Add cracked pepper to taste.
Plate the pasta, then sprinkle with gorgonzola cheese. Add steak and drizzle with balsamic. Serve.
Notes
This recipe comes together quickly once you get started, so have all of your ingredients measured and prepped before you start.
Nutrition Information:
Amount Per Serving: Calories: 791