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Steak & Garlic Parmesan Linguini



Since we had our dessert in yesterday's post, here is part two: the Dinner Later version of my Valentine's Date Night idea.  


This dish is inspired by another of my Olive Garden favorites: Steak Gorgonzola Alfredo.  I love the combination of steak, creamy sauce, & zesty balsamic glaze.  Perfection!  My hubby & I have made this the past couple of Valentine's Days & any other time we want a "fancier" type meal.  The way I've re-done the recipe has made it healthier, but keeping lots of flavor.  This dish is one to impress with, so I hope you consider it for your romantic day.


Steak & Garlic Parmesan Linguini
Recipe altered from Meemo's Kitchen by: Amber (Dessert Now, Dinner Later!)

Steak:
  • 1 1/2 lbs eye of round steaks (about four 1 1/2" steaks)
  • 1.5 cups Italian dressing
  • 1 Tbsp chopped rosemary
  • 1 Tbsp lemon juice
  1. Combine Italian dressing, rosemary, & lemon juice.  Marinade steaks in mixture overnight in a Ziploc bag. (Can marinade 1 hour if desired, but we like to do it overnight.)
  2. Grill steaks when your pasta & sauces are just about done:  Remove steaks from marinade & grill according to desired doneness.  Let rest a few minutes before slicing & placing on pasta.


Balsamic Glaze:
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 3 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp COLD water

  1. In a small saucepan heat balsamic vinegar, 1/2 cup water, & brown sugar until boiling.  Whisk 1 Tbsp cold water & cornstarch in a small bowl to make a slurry.  Once balsamic mixture is boiling add slurry & whisk until it's thick & glossy. Hold glaze on low temperature until ready to serve with steak & pasta.

Garlic Parmesan Cream Linguini:

  • 2 1/2 cups Light Alfredo (Recipe slightly altered from Our Best Bites)
    • 1 Tbsp butter
    • 3 garlic cloves, minced
    • 2 Tbsp flour
    • 1 tsp salt
    • 1/4 tsp ground black pepper
    • 2 cups fat-free milk
    • 4oz Neufchatel Cream Cheese
    • 1 cup freshly grated parmesan cheese
    • 1 1/2 cups spinach, chopped or chiffonade
    • 1/3 cup green onions, chopped
    • 1/2-3/4 (13.25oz) box of whole wheat linguini
  1. Make alfredo sauce by melting butter & sauteing garlic for about 30 seconds.  Add flour, salt & pepper, to make a roux.  Gradually whisk in milk.  Let heat until boiling & thickens slightly.  Remove from heat & add cream cheese & grated parmesan.  Stir until cheese melts & let stand.  Will thicken as it cool slightly.  (*If you want to cheat & buy store bought alfredo, I find adding extra garlic, salt & pepper, makes it taste better & then you can just add the greens.)
  2. In a separate pot, boil enough water for the pasta.  Cook pasta until al dente.  once pasta is cooked, add spinach & green onions to the alfredo sauce.  Toss pasta with sauce.
Assemble:
    1. Place desired amount of pasta with sauce on the center of a plate.  
    2. Slice steak & fan over the top of the pasta.
    3. Drizzle balsamic glaze on top & sprinkle with extra shredded parmesan.
    4. Top with extra chopped green onions.  
    5. Enjoy with a side salad, breadsticks, & a bubbly drink!
    Serves: 2 people (with leftovers for the next day b/c you will want to eat this again!)


Since we had our dessert in yesterday's post, here is part two: the Dinner Later version of my Valentine's Date Night idea.  


This dish is inspired by another of my Olive Garden favorites: Steak Gorgonzola Alfredo.  I love the combination of steak, creamy sauce, & zesty balsamic glaze.  Perfection!  My hubby & I have made this the past couple of Valentine's Days & any other time we want a "fancier" type meal.  The way I've re-done the recipe has made it healthier, but keeping lots of flavor.  This dish is one to impress with, so I hope you consider it for your romantic day.


Steak & Garlic Parmesan Linguini
Recipe altered from Meemo's Kitchen by: Amber (Dessert Now, Dinner Later!)

Steak:
  • 1 1/2 lbs eye of round steaks (about four 1 1/2" steaks)
  • 1.5 cups Italian dressing
  • 1 Tbsp chopped rosemary
  • 1 Tbsp lemon juice
  1. Combine Italian dressing, rosemary, & lemon juice.  Marinade steaks in mixture overnight in a Ziploc bag. (Can marinade 1 hour if desired, but we like to do it overnight.)
  2. Grill steaks when your pasta & sauces are just about done:  Remove steaks from marinade & grill according to desired doneness.  Let rest a few minutes before slicing & placing on pasta.


Balsamic Glaze:
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 3 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp COLD water

  1. In a small saucepan heat balsamic vinegar, 1/2 cup water, & brown sugar until boiling.  Whisk 1 Tbsp cold water & cornstarch in a small bowl to make a slurry.  Once balsamic mixture is boiling add slurry & whisk until it's thick & glossy. Hold glaze on low temperature until ready to serve with steak & pasta.

Garlic Parmesan Cream Linguini:

  • 2 1/2 cups Light Alfredo (Recipe slightly altered from Our Best Bites)
    • 1 Tbsp butter
    • 3 garlic cloves, minced
    • 2 Tbsp flour
    • 1 tsp salt
    • 1/4 tsp ground black pepper
    • 2 cups fat-free milk
    • 4oz Neufchatel Cream Cheese
    • 1 cup freshly grated parmesan cheese
    • 1 1/2 cups spinach, chopped or chiffonade
    • 1/3 cup green onions, chopped
    • 1/2-3/4 (13.25oz) box of whole wheat linguini
  1. Make alfredo sauce by melting butter & sauteing garlic for about 30 seconds.  Add flour, salt & pepper, to make a roux.  Gradually whisk in milk.  Let heat until boiling & thickens slightly.  Remove from heat & add cream cheese & grated parmesan.  Stir until cheese melts & let stand.  Will thicken as it cool slightly.  (*If you want to cheat & buy store bought alfredo, I find adding extra garlic, salt & pepper, makes it taste better & then you can just add the greens.)
  2. In a separate pot, boil enough water for the pasta.  Cook pasta until al dente.  once pasta is cooked, add spinach & green onions to the alfredo sauce.  Toss pasta with sauce.
Assemble:
    1. Place desired amount of pasta with sauce on the center of a plate.  
    2. Slice steak & fan over the top of the pasta.
    3. Drizzle balsamic glaze on top & sprinkle with extra shredded parmesan.
    4. Top with extra chopped green onions.  
    5. Enjoy with a side salad, breadsticks, & a bubbly drink!
    Serves: 2 people (with leftovers for the next day b/c you will want to eat this again!)

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