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Braised Crockpot Balsamic Steak with Gorgonzola Alfredo: Date Added: 22 Feb 2014
Listed in: Beef

For the Steak
1.5 lb beef top round steak cut into 2" squares
1 c balsalmic vinegar
1/3 c olive oil
2 T honey
1/4 c worcestershire sauce
3 cloves of garlic
salt and pepper to taste
For the Sauce
4 cups heavy whipping cream
2 cups parmesean cheese
8 oz gorgonzola cheese crumbled (half for sauce half for garnish)
1 cup of butter
6 oz fresh baby spinach
1 1/2 c sun-dried tomatoes
1 tsp basil
1 lb pasta of your choice (I used linguine)

Cooking Instructions

For the Steak
Mix all the ingredients and marinate over night.
Pour all the ingredients into the crockpot and cook on low for 6-8 hours until steak is tender.
Serve over sauced pasta
If freezing combine all the steak ingredients and freeze in freezer safe bag. DO NOT freeze the pasta portion of this dish.
For the Sauce
Follow instructions for cooking pasta.
Add the butter to the cream cooking bring the cream to a slow boil, frequently stirring.
Slowly add the parmesan cheese until it is melted into the cream.
Add 4 oz of the gorgonzola a little at a time into the Alfredo sauce until it is combined into the sauce.
Add the sun-dried tomatoes and basil, then add the spinach a little at a time, letting it wilt before adding more spinach.
When the pasta is done drain the water and pour the sauce over the pasta tossing it until coated.
Use the rest of the gorgonzola to garnish the pasta as it is served. Spoon the steak and a bit of the sauce on top of pasta.

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