Since we enjoyed dessert in yesterday’s post, here’s part two: the Dinner Later version of my Valentine’s Date Night idea.
This recipe is inspired by one of my Olive Garden favorites — Steak Gorgonzola Alfredo. I love the combination of grilled steak, a creamy garlic-parmesan sauce, and a bright balsamic glaze. It’s an elegant, satisfying plate that’s perfect for a special evening.
My husband and I make this for Valentine’s Day and any time we want a restaurant-style meal at home. I’ve lightened the original a bit while keeping bold flavor, so it feels indulgent without being heavy. If you’re looking to impress for a romantic dinner, this is a great choice.
Steak & Garlic Parmesan Linguini
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Ingredients
Steak:
- 1 ½ lbs eye of round steaks, (about four 1 ½-inch steaks)
- 1 ½ cups Italian dressing
- 1 Tbsp chopped rosemary
- 1 Tbsp lemon juice
Balsamic Glaze:
- ½ cup balsamic vinegar
- ½ cup water
- 3 Tbsp brown sugar
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Alfredo:
- 1 Tbsp butter
- 3 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 cups fat-free milk
- 4 oz Neufchatel cream cheese
- 1 cup freshly grated parmesan cheese
- 1 ½ cups spinach, chopped or chiffonade
- ⅓ cup green onions, chopped
- ½–¾ (13.25oz) box of whole wheat linguini
Instructions
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STEAK: Whisk together the Italian dressing, chopped rosemary, and lemon juice. Place steaks in a resealable bag and pour in the marinade. Refrigerate overnight for best flavor, or marinate at least 1 hour if pressed for time.
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When the pasta and sauces are nearly ready, remove steaks from the marinade and grill to your preferred doneness. Let the steaks rest a few minutes before slicing thinly against the grain.
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BALSAMIC GLAZE: In a small saucepan combine the balsamic vinegar, ½ cup water, and brown sugar. Bring to a boil. In a separate small bowl whisk the cornstarch with 1 Tbsp cold water to make a slurry. Slowly whisk the slurry into the boiling balsamic mixture until it turns thick and glossy. Keep warm on low until ready to drizzle over the steak and pasta.
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ALFREDO: Melt butter in a saucepan and sauté minced garlic about 30 seconds until fragrant. Stir in the flour, salt, and pepper to form a roux. Gradually whisk in the milk and cook, whisking frequently, until the sauce comes to a gentle boil and thickens slightly. Remove from heat and stir in the Neufchatel cream cheese and grated Parmesan until smooth. The sauce will firm up a bit as it cools. (If using store-bought Alfredo, boost the flavor with extra garlic, salt, and pepper, then add the greens.)
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Meanwhile, cook the linguini in a large pot of salted boiling water until al dente. Drain, then add the spinach and chopped green onions to the warm Alfredo, stirring until the greens wilt.
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Toss the cooked pasta with the Alfredo sauce so it’s evenly coated. Plate a generous nest of pasta in the center of each plate.
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Fan sliced steak over the pasta.
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Drizzle the balsamic glaze over the steak and pasta, and sprinkle with extra shredded Parmesan.
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Garnish with additional chopped green onions and serve immediately.
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Serve with a simple side salad, warm breadsticks, and a sparkling beverage for a complete date-night meal.
Notes
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