A delightful dish combining tender grilled steak with creamy spinach Gorgonzola pasta, perfect for a special dinner.
Cut the beef into bite-sized cubes and place them in a mixing bowl.
Cutting the steak into even pieces ensures uniform cooking.
Combine the Italian dressing, rosemary, and lemon juice in a bowl to create the marinade.
Mix the marinade thoroughly to evenly distribute the flavors.
Pour the marinade over the beef cubes, toss to coat, and let marinate for at least 1 hour.
Marinating the beef for longer enhances the flavor.
Heat the Alfredo sauce in a sauté pan over medium heat.
Stir the sauce occasionally to prevent it from sticking.
Add the chopped green onion and fresh spinach to the sauce, stirring until the spinach wilts.
Adding the spinach last preserves its vibrant color.
Stir in the crumbled Gorgonzola cheese until it melts into the sauce.
Use a whisk to ensure the cheese blends smoothly.
Grill the marinated beef cubes to your preferred doneness.
Preheat the grill for even cooking and searing.
Combine the cooked pasta with the prepared sauce in the sauté pan.
Toss the pasta gently to coat it evenly with the sauce.
Transfer the pasta and sauce to a serving platter and top with the grilled beef.
Arrange the beef neatly for an appealing presentation.
Garnish with sun-dried tomatoes and fresh parsley leaves before serving.
Sprinkle the garnish evenly for a professional look.
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