Steak Fettuccine Alfredo

Heat milk and cream in a saucepan over medium heat until it reaches a gentle simmer, approximately 5 minutes. Gradually incorporate Parmesan and Romano cheeses using a whisk to create a smooth mixture. Take the saucepan off the heat.

In a separate, heat-resistant container, combine egg yolks and whisk them together until well-mixed. Slowly pour in a portion of the hot cream mixture to temper the eggs, ensuring they don't scramble. Gradually whisk the egg yolk mixture into the saucepan with the Parmesan and cream mixture. Add a pinch of salt and black pepper to season the sauce. Allow the Alfredo sauce to cool, then refrigerate until it's needed.

In a large container or bowl, combine salad dressing, rosemary, and lemon juice. Whisk the ingredients together until well-combined. Add steak to the bowl and toss it evenly with the dressing, making sure it's fully coated. Cover the bowl with plastic wrap and refrigerate for 4 hours to allow the flavors to meld.

Preheat an outdoor grill over medium heat and lightly oil the grates to prevent sticking. Fill a large pot with salted water and bring it to a rolling boil. Cook fettuccine in the boiling water until it's tender yet still firm to the bite, approximately 8 minutes.

Heat 2 cups of refrigerated Alfredo sauce in a saucepan over medium heat until it's warmed through. Add spinach and 2 tablespoons of Gorgonzola cheese, whisking until the cheese is fully incorporated.

Remove steak from its marinade and discard any excess. Cook the steak on the preheated grill to your desired level of doneness, approximately 5 to 10 minutes.

Pour the hot Alfredo sauce into a large serving bowl. Add cooked fettuccine pasta and toss it to combine with the sauce. Sprinkle 2 tablespoons of remaining Gorgonzola cheese on top and add the grilled steak. Drizzle with balsamic glaze and garnish with parsley.