Steak Alfredo

Steps

1. Salt and pepper both sides of [[steak]] of steak medallions. Put them in a zip-top bag with [[balsamic]] balsamic vinegar and marinate at least 30 minutes, up to 4 hours.
2. Heat a large nonstick skillet over medium heat. Cook the steak to just shy of how you like it (it keeps cooking while it rests). Time depends on thickness. Move to a plate and cover with foil.
3. Start the pasta water. Cook [[pasta]] of fettuccine until just shy of al dente; it finishes in the sauce. Save 1 cup of pasta water before draining.
4. Meanwhile, melt [[butter]] butter into [[cream]] cream in a wide, deep skillet over medium heat.
5. Turn to medium-low. Add [[nutmeg]] nutmeg and [[spinach]] spinach and cook about 5 minutes, until wilted.
6. Stir in [[parm]] Parmesan, then season with salt and pepper (salt after the cheese; it’s salty).
7. Add the pasta and toss 2–3 minutes. Too thick? Add pasta water a little at a time. Too thin? Cook a bit longer.
8. Divide into bowls and top with the steak, [[glaze]] balsamic glaze and [[tomatoes]] sun-dried tomatoes.

Notes

• Made without the gorgonzola (the original is Olive Garden’s Steak Gorgonzola Alfredo).
• Nutrition is the source’s, minus the gorgonzola. It’s rich: about 1,400 calories a serving.