Steakgorgonzolalaolivegarden Recipes

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STEAK GORGONZOLA à LA OLIVE GARDEN

Picked up this little gem from a friend. Can be made ahead of time, so don't let the long laundry list frighten you. Have included marinating time for steak.

Provided by Manami

Categories     Steak

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13



Steak Gorgonzola à La Olive Garden image

Steps:

  • MARINATED STEAK PREPARATION;.
  • Cut beef into 1/2" cubes and set aside.
  • Mix the Italian dressing, rosemary and lemon juice, if using, together.
  • Add the marinade to the beef toss and let marinate for at least 1 hour.
  • SPINACH GORGONZOLA SAUCE:.
  • Heat Alfredo sauce in large sauté pan.
  • Add onion, spinach and Gorgonzola cheese.
  • TO PUT THE DISH TOGETHER:.
  • Grill steak to desired doneness.
  • Place drained pasta in sauté pan with heated Alfredo sauce.
  • Toss pasta with sauce and place on a large platter.
  • Place grilled beef on pasta and sauce.
  • Drizzle with balsamic glaze.
  • Sprinkle remaining Gorgonzola cheese, sun dried tomatoes and parsley leaves.
  • Enjoy with a nice tomato salad and a nice glass of wine!

1 (2 1/2 lb) boneless beef top sirloin steaks
1 1/2 cups Italian dressing (I used Newman's Own Lighten Up Italian)
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice (optional)
1 lb uncooked pasta, cooked according to pkg directions
4 cups chopped spinach
2 cups alfredo sauce
1/2 cup chopped green onion
3 tablespoons gorgonzola, crumbled
2 tablespoons gorgonzola (for sprinkling on top of finished dish)
2 tablespoons chopped sun-dried tomatoes
2 tablespoons balsamic vinegar, glaze (I used the bottled glaze from igourmet.com)
chopped fresh parsley leaves, for sprinkling

BEEF TENDERLOIN STEAKS WITH GORGONZOLA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5



Beef Tenderloin Steaks with Gorgonzola image

Steps:

  • Let meat rest 10 minutes before beginning dinner preparation.
  • Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
  • Preheat broiler to high.
  • Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

4 (1 1/2-inch-thick) beef tenderloin steaks
1 tablespoon extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
3/4 pound Gorgonzola
4 fresh sage leaves, thinly sliced

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8



Grilled Flank Steak with Gorgonzola Cream Sauce image

Steps:

  • Heat a grill pan to medium heat.
  • Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
  • Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
  • Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

1 1/2-pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce, recipe follows
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

STEAK WITH GORGONZOLA SAUCE

Recipe from the Cucina Rustica in Sedona Arizona! The sauce can be made 2 hours ahead of the steaks, let stand at room temperature & rewarm when the steaks are ready. If you don't like heat, leave out the peppers. These directions are for pan fried steaks BUT ..... there's always the BBQ!

Provided by CountryLady

Categories     Steak

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7



Steak With Gorgonzola Sauce image

Steps:

  • Heat 2 tbsps olive oil in large heavy skillet over medium heat; add mushrooms & saute until soft, about 4 minutes.
  • Add garlic & stir for a minute; add whipping cream & bring to a boil.
  • Reduce heat to medium & simmer until the sauce thickens, about 4 minutes; stir in cheese & peppers and season to taste with salt & pepper.
  • Sprinkle steaks with salt & freshly ground pepper.
  • Heat remining oil in another large, heavy skillet; cook steaks until brown on both sides & cooked to desired doneness, about 5 minutes per side for medium rare.
  • Pour sauce over steaks before serving.

3 tablespoons olive oil, divided
1/2 lb fresh shiitake mushroom, stemmed & sliced
3 garlic cloves, minced
1 1/2 cups 35% cream
1 cup gorgonzola, crumbled (about 4 oz)
2 teaspoons minced chipotle chiles in adobo (from canned chipotles in adobe)
8 (6 ounce) filet mignon, about 6 oz each (or other good steaks)

STEAK GORGONZOLA ALFREDO WITH REDUCED BALSAMIC (COPYCAT OLIVE GA

One of my favorite meals when I go to Olive Garden is the "Steak Gorgonzola Alfredo." I got to thinking, I can make this at home, more often and A LOT better. This recipe is one that is made at least twice a month, and my family demands it. When I started making this recipe, I would make my own balsamic reduction. I have recently found it pre-made in my Grocery store. Pre-made may not be better, but it does not stink up my house with vinegar for days. The Steak used at OG is one of the worst cuts I have ever had. I like to make my own because I can use whatever I like. I like petite sirloin or rib eye pan seared, although it is really good grilled too...

Provided by Lab Chef

Categories     European

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 12



Steak Gorgonzola Alfredo With Reduced Balsamic (Copycat Olive Ga image

Steps:

  • First start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature.
  • In a wide sauce pan add the balsamic vinegar, cook uncovered over med/low heat until reduced by 1/2. ***open a window or well vent your kitchen*** The sauce will seem a little thin while it is hot. Let it cool in the pan for 1-2 hours and place back into the original bottle. Can be stored room temp for 6 mo to 1 year, refrigerated until the apocalypse or fuzzy. see http://www.instructables.com/id/Reduced-balsamic-vinegar/ for further help.
  • Next will be the Alfredo sauce: in a sauce pot add the heavy cream and place over med to med/high heat.
  • Add the garlic, onion, salt and pepper.
  • Heat until the cream is reduced by 1/2 occasionally stir.
  • Add the cheese and reduce the heat to low, stir in well. This sauce can be held on low for 15-20 minutes without breaking or loss of flavor.
  • Season to taste with salt and pepper.
  • With the sauce on low, your pasta should be cooking and all most done.
  • Heat a 12" cast iron skillet over high heat. Season both sides of the meat with salt and pepper and coat in oil.
  • When the skillet is ripping hot, sear the steak on both sides 1-2 minutes per side max. The meat should be rare at this point, that is ok. Remove and set on a plate, remove the skillet from the heat.
  • Cut the meat into bite sized pieces.
  • Add the butter to the cast iron skillet, it should melt quickly.
  • Add the meat to the skillet and stir the butter into the meat. Let sit in hot skillet until cooked to med 2-5 minutes.
  • Finish Option 1: In a large skillet (non-stick ok), heat 1 tablespoon of oil over med/high heat. Add the spinach heat 1-2 minutes. Add the pasta and sauce and heat through, stir with tongs.
  • Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
  • Finish Option 2: In a large skillet (non-stick ok), heat over med/high heat. Add the sauce, cook 1 minute add the pasta and toss with tongs.
  • Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
  • Finish Option 3: Place cooked pasta on a plate, add some of the sauce, the meat, the Gorgonzola cheese and drizzle the reduction. It is quick down and dirty, but the way I serve most days, unless I am trying to impress.
  • This recipe may seem long, but I have tried to put as much detail into it as possible. There are a lot of advanced cooking techniques, that are hard to explain, but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes. thank you for bearing with me.
  • *****Edit addition 07/19/18*****.
  • Here is a new way to cook your lovely piece of meat.
  • Heat a well seasoned cast iron skillet in the oven at 450°F When the skillet is hot remove from the oven and place on med-high burner. Let it sit for at least one minute. (There may be smoke). Add the steak, prepared as before, and cook for 1-2 minutes per side. After the sear add 1 tablespoon of butter and place the skillet back into the oven for 4-7 minutes. This duration will depend on you preference in steak and the cut and thickness of the meat. (It is best to temp the meat until you get the hang of it. Remember that carry over heat will move the steak from rare to med-rare, and accordingly med-med well, and so on). When the time is up remove from the oven, place skillet off burner and remove the steak from the pan to rest 5-10 minutes. Cut into thin strips and place back into the skillet and mix well with the oils in the skillet, salt and pepper to taste.

Nutrition Facts : Calories 1124.9, Fat 63.4, SaturatedFat 36.5, Cholesterol 315.7, Sodium 484.9, Carbohydrate 101.4, Fiber 4, Sugar 15.2, Protein 34.5

1 pint heavy cream
1/2 cup parmesan cheese
3 garlic cloves or 1 1/2 tablespoons garlic powder
1/2 tablespoon onion powder
1 pinch salt
1/2 teaspoon ground black pepper, to taste
1 (12 ounce) bottle balsamic vinegar
1 lb fettuccine, cooked and hot
1/4 cup gorgonzola, crumbled
1 cup Baby Spinach (optional)
6 ounces sirloin steaks
1 tablespoon butter

GRILLED STEAK WITH CRISP GORGONZOLA CRUST & SCALLIONS

Make and share this Grilled Steak With Crisp Gorgonzola Crust & Scallions recipe from Food.com.

Provided by Shirl J 831

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Grilled Steak With Crisp Gorgonzola Crust & Scallions image

Steps:

  • Combine frist 5 ingredients; stir well. Brush mixture evenly over both sides of steaks. Cook, covered with grill lid, over medium-hot coals (350º-400º) 6-8 minutes each side or till desired doneness.
  • Remove steaks from grill and place on rack in a broiler pan.
  • Crumble cheese evenly over steaks; sprinkle breadcrumbs evenly over cheese.
  • Place green onions around steak on rack.
  • Combine olive oil, 1/2 tsp kosher salt, and 1/4 tsp white pepper; brush over green onions.
  • Broil 5 1/2 " from heat (with electric oven door partially open) 3 minutes till cheese is light brown and green onions are heated.

Nutrition Facts : Calories 931.2, Fat 73.7, SaturatedFat 32.1, Cholesterol 197.1, Sodium 1631.8, Carbohydrate 11.2, Fiber 1.7, Sugar 1.9, Protein 54

1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon white pepper
4 (8 ounce) rib eye steaks
8 ounces gorgonzola
1/4 cup fine dry breadcrumb
8 large green onions
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon white pepper

GRILLED FILET MIGNON STEAK TOPPED WITH MELTED GORGONZOLA CHEESE

Tender filet mignon steak, grilled to perfection, and topped with melted gorgonzola cheese, green onions, and a twist of black pepper! Absolutely divine! Serve with a fresh garden salad of mixed baby greens tossed with recipe #344310, and a side of recipe #372102. Adapted from Weber's Gas Barbecue Book.

Provided by BecR2400

Categories     Steak

Time 19m

Yield 4 serving(s)

Number Of Ingredients 4



Grilled Filet Mignon Steak Topped With Melted Gorgonzola Cheese image

Steps:

  • Trim excess fat from outer edge of steaks.
  • Season to taste with pepper (no salt will be needed as the Gorgonzola is salty enough).
  • Place steaks on cooking grate. Cook over Indirect/Medium heat for 7 to 8 minutes per side for medium-rare, or to desired doneness.
  • Combine cheese and onions; sprinkle over steaks during last half of cooking time.

Nutrition Facts : Calories 102.1, Fat 8.2, SaturatedFat 5.3, Cholesterol 21.3, Sodium 396.5, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 6.2

4 best quality beef tenderloin filet mignon steaks (about 2 inches thick)
4 ounces gorgonzola blue cheese, crumbled
1/4 cup thinly sliced green onion, and tops
fresh ground black pepper, to taste

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From pinterest.ca


STEAK GORGONZOLA PASTA RECIPE - FOOD FANATIC
Cooking it medium allows the steak to stay tender and the flavor is amazing! You’re not eating meat that is dry. Definitely don’t want that to happen! Making the sauce is super simple! I put only one tomato in it, but you could add more if you’d like. One tip I would give is to make sure you allow your gorgonzola to melt really well ...
From foodfanatic.com


OLIVE GARDEN STEAK GORGONZOLA-ALFREDO NUTRITION FACTS - FAST …
Allergy Information: a Olive Garden Steak Gorgonzola-Alfredo contains gluten, milk and wheat. a Olive Garden Steak Gorgonzola-Alfredo does not contain egg, fish, peanuts, sesame, shellfish, soy or tree nuts.* * Please keep in mind that most fast food restaurants cannot guarantee that any product is free of allergens as they use shared equipment for prepping foods.
From fastfoodnutrition.org


RECIPE - STEAK GORGONZOLA PIZZA - LCBO
Mix in flour; cook 1 minute, stirring frequently. Slowly whisk in milk; cook, stirring often, for 5 to 8 minutes or until mixture bubbles and thickens. Remove from heat. Stir in Gorgonzola, salt and pepper. If sauce seems very thick, stir in splashes of additional milk until consistency is …
From lcbo.com


HOW TO MAKE OLIVE GARDEN STEAK GORGONZOLA - IFOOD.TV
1/4 Pound (1 stick) Heavy cream. 2 Cup (32 tbs) Grated parmesan cheese. 3/4 Cup (12 tbs) Garlic powder. 1 Teaspoon. Sundried tomatoes in oil. 2 , sliced.
From ifood.tv


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