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Steak & Garlic Parmesan Linguini

ByAmber Brady On Updated
9 Comments

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Recipe
4.56 from 9 ratings
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.

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Steak & Garlic Parmesan Linguini
Steak & Garlic Parmesan Linguini
4.56 from 9 ratings

Steak & Garlic Parmesan Linguini

Created by Amber Brady
Yields4 Servings

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
 

  • STEAK: 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.)
  • 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: In a small saucepan heat balsamic vinegar, ½ 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.
  • ALFREDO: 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.)
  • 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: Place desired amount of pasta with sauce on the center of a plate.
  • Slice steak & fan over the top of the pasta.
  • Drizzle balsamic glaze on top & sprinkle with extra shredded parmesan.
  • Top with extra chopped green onions.
  • Enjoy with a side salad, breadsticks, & a bubbly drink!

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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I’m a culinary graduate, professional baker, and a true dessert enthusiast. I’m here to guide you through step-by-step recipes that will help you master the art of baking and create mouthwatering desserts.

4.56 from 9 votes (9 ratings without comment)

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9 Comments

  2. That Steak Gorgonzola Alfredo is my favorite dish at Olive Garden – love me some gorgonzola cheese. How would this recipe taste if I replaced the parmesan/cream cheese with gorgonzola? thanks!

    Reply
    1. Amber | Dessert Now Dinner Later says:

      You can replace the parmesan with gorgonzola, just keep in mind that it is a stronger cheese, so you might want to use much less of it. Or do half parmesan and half gorgonzola.

      Reply
  3. Beverly Cariota says:

    thanks so much for sharing these delicious dishes with me and I”m so anxious to try them. Beverly from Tennessee

    Reply

  4. Ihave been an Executive Chef for 20+ years, and the only things that I would change about anything that you have here would only be for matters of personal preference. Solid user-friendly recipie that anyone with above basic cooking skills should be able to nail the first time. Well written, nice job.

    Reply

    1. Thanks Gary! I appreciate it!

      Reply

    2. My girlfriend and I made it for her family and it was AMAZING! As novice foodies we love trying new things to see how it goes and what we like. We are making it again this weekend and I think it’ll be a “go to” moving forward. Yum!

      Reply

      1. Awesome! Thanks for your comment Will!

        Reply

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