Ingredients

• 1.5 cups 2% milk
• 1.5 cups heavy cream
• 0.5 cups grated Parmesan cheese
• 0.5 cups grated Romano cheese
• 6 jumbos egg yolks
• salt and ground black pepper to taste

Instructions

1. 1 Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.
2. 2 Whisk egg yolks together in a heat-proof bowl; slowly whisk in about ¼ cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the cream mixture in the saucepan; season with salt and black pepper. Cool Alfredo sauce; refrigerate until needed.
3. 3 Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
6. 6 Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
7. 7 Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.
8. 8 Pour hot Alfredo sauce into a large serving bowl. Add fettuccine; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze and garnish with parsley.

Nutrition per serving