Steak Gorgonzola Alfredo - Olive Garden Copy Cat Recipe

Once again here I am working to copy cat a Steak Gorgonzola Alfredo pasta recipe from the Olive Garden.  I have a always loved to re-create dishes and the chain restaurants always do a good job of putting uncommon elements together.  I find it challenging and fun with no recipe just trail and error. Then I can share it with you!   I was inspired to make this after I entered the giveaway from The Girl Who Ate Everything's blog for $100 to Olive Garden.   I entered last week and I keep thinking about how I'd love the $100 - There is only today left so click on the link and enter! 


Steak Gorgonzola Alfredo- Olive Garden Copy Cat Recipe 

Here is my Recipe and my Tutorial 


Servings:4  Prep time:45 mins. 


Ingredients:


1 package fettuccine pasta 
1 hanger steak (about 1.5lbs) or any kind of steak
1 cup chopped fresh spinach
1/2 cup Gorgonzola
1/3 cup chopped sun dried tomatoes in oil  


Balsamic Glaze:
1/2 cup Balsamic Vinegar  
1 Tbls sugar
1 Tbls balsamic vinegar 


Alfredo Sauce:
1 pint half and half 
1 cup Kraft processed parmesan cheese
4 Tbls butter
3 oz cream cheese 
1 Tbls garlic powder
salt and pepper to taste


Tutorial:
Balsamic Glaze (can be made up to 1 week in advance) 
1. Warm saucepan to high heat add 1/2 cup balsamic vinegar and reduce to 2 tablspoons this will take about 15 mins on high heat - stir and watch.  If you're not watching the vinegar will evaporate into nothing.  

Add in 1 Tbls sugar (this is optional because the balsamic becomes sweet as it cooks) 

Transfer to a container with a pour spout ant add 1 Tbls vinegar to thin. 

 Should Stick to spoon (maple syrup consistency) 

Set aside 

2.  Alfredo Sauce- Mix half&half, butter, cream cheese and garlic powder  in a saucepan together on medium heat until mixtures blends together and bubbles.  Add in cheese and simmer for 15 mins stirring occasionally. Should be smooth and creamy. Salt and pepper to taste.  

  

3. Prepare Steaks (Start water to boil pasta here) 
I used my inside Cuisinart grill press but you can pan fry the steaks or gill them on a outdoor grill.  used a 1 1/2 lb hanger stake and cut into 1 in wide pieces. 

 cut with salt and pepper on them (bring to room temperature) 

Pound steaks until all are about 1/2 thick and drizzle with olive oil.  

Grill:About 10 mins for medium rare and let rest 

4.  Assemble:


Mix 1 cup chopped spinach into your Alfredo sauce and turn heat off. Drain pasta and toss with 2 tablespoons olive oil.  

Plate with pasta first, then spinach Alfredo sauce,  sprinkle with sun dried tomatoes. Finish with your steak ( sliced or whole) 2 pieces per pate, add Gorgonzola and balsamic glaze and enjoy! 


*If you're Alfredo is too thick add a little olive oil and or more 1/2 and 1/2*

Enjoy!  (Let me know how it compares to the Olive Garden)

The Best Chicken Fried Steak with Spicy Milk Gravy

This was my first attempt to make chicken fried steak.  I love chicken fried steak but I had always been afraid to make it at home. Let me rephrase, I was not afraid but more but hesitant because so many restaurants make good chicken fried steak then so many make terrible chicken fried steak.  Last weekend I watched one of my favorite celebrity chefs Kelsey Nixon on the Cooking Channel. She made it look easy and I could smell and taste her Chicken Fried Steak with Spicy Milk Gravy through the TV.  So here is my rendition of Kelsey's -Chicken Friend Steak .  It turned out amazing and Kelsey is to thank.  I used spinach and mashed red potatoes for sides. 

Chicken Fried Steak with Spicy Milk Gravy 
( Sides cooked fresh spinach and red mashed potatoes) 


Total Prep Time:  45 mins
Total Marinade time: 2hrs - overnight
Serves: 4 people 


Steak Marinade  


4 - 3-4 once steaks pounded to 1/4 inch thick * I used pre-tenderized steaks from Safeway*
1 1/2 cups buttermilk


Chicken Fried Steak Flour 


2 cups flour 
2 tsp garlic powder
2 tsp salt 
1 tsp cracked black pepper
1 tsp baking soda
1 tsp cayenne pepper 
1 tsp onion powder 


1-2 cups oil for frying 


Spicy Milk Gravy 


3 tbls butter
3 tbls flour 
1 cup chicken broth
1 cup milk
1 tsp cayenne pepper
2 dashes hot pepper sauce
2 dashes Worcestershire sauce
1 tsp salt 
dash black pepper






Tutorial: 


1. Pound steak if not already pound to 1/4 in thick.  Put 1 1/2 cups buttermilk into a nonreactive dish with steaks. Let marinade overnight if you can but 2 hrs is minimum. 


Remove from fridge and make flour mixture - mix flour and all spices and baking soda in a shallow baking dish.  

2.  Coat steak in flour mixture set aside. 

3. Double coat in flour mixture and put in fridge for 20 mins to chill and allow steaks to rest. 

4.  Heat oil in cast iron fry pan - (Med-High heat) Oil should be hot.  Fry steaks, each steak should take about 3-4 mins on each side. Turn when golden brown. 

Flip side: 

 Remove from pan and warm uncovered in preheated oven 250 while cooking the rest of the steak. 


5. While steaks warm in oven - start gravy.  Melt butter in saucepan and add flour.  Make a rue but do not let the flour or butter start to brown. Once flour and butter make a paste add in broth and milk little by little until thickens.  Then add in hot pepper sauce and Worcestershire sauce, salt and peppers.  Taste if needed add more salt and pepper should be creamy and ( pancake batter consistency) 

6. Plate - Put a little gravy on the bottom of the plate then add your sides - I made mashed potatoes and steamed spinach. 

Finish with gravy on top and devour ! 

Amzing dish! I can't wait to make this again.