This is not a copy cat recipe, but I wanted you to know its origins, nonetheless. It tastes pretty darn awesome sauce and, while it feels labor intensive, it's totally worth it.
2 pounds steak (top sirloin or other)
1 & 1/2 cups Italian dressing
1 sprig fresh rosemary (about 4 inches long)
1 tablespoon lemon juice
1/4 cup butter
1/2 cup diced green onions
1 clove crushed garlic
1 cup heavy cream
1 cup Parmesan cheese
1/2 cup crumbled gorgonzola cheese
1 package frozen chopped spinach, thawed
16 ounces cooked fettuccine
1/2 cup balsamic vinegar
1/2 cup red wine
1/2 cup sun dried tomatoes
1/2 cup crumbled Gorgonzola cheese
Mix together the dressing, rosemary, and lemon juice. Pour over steak in a glass dish and cover. Marinate for at least a few hours, but preferably overnight.
You can grill your steak outdoors or on the Foreman Grill. I'm partial to the Foreman Grill, but you know whatever you like, friends.
While you're making delicious steak, you can get busy making the sauce.
Saute the onion and garlic in the butter for a few minutes. Add cream and simmer for 5 minutes or so over medium heat. Add cheeses. Stir everything together really well. Add spinach, but be sure you've squeeze all of the water out of it beforehand! Give everything another stir and heat through. Toss together with cooked pasta.
In a small frying pan, add vinegar and wine and heat over medium high heat. Cover and cook for 2 or 3 minutes.
Place a bed of pasta on a plate and top with a yummy steak. Drizzle with balsamic glaze and toss a few pieces of sun dried tomatoes and a little crumbled Gorgonzola cheese on there and you're good to go.
Serve with bread and a salad.