Step 1

In a jar with a lid shake together the salad dressing, rosemary, balsamic vinegar, salt, and black pepper. Place the steak in a ziplock the bag and add the steak marinade. Seal bag and rest at room temperature on the counter for 30 minutes.

Step 2

Prepare the balsamic glaze by pouring 1 cup balsamic vinegar and the brown sugar into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and allow to simmer, stirring often, until the liquid has reduced by half. The glaze will continue to thicken as it cools. Set aside.

Step 3

Place pasta in a large pot of boiling water seasoned with salt. Cook according to manufacture's instructions stirring a couple of times to break apart the pasta before draining.

Step 4

Melt the butter in a medium saucepan over medium-high heat. Add the heavy whipping cream, garlic powder, nutmeg, salt and black pepper. Whisk ingredients to combine. Bring the ingredients to a boil, stirring constantly, and reduce heat to medium. Stir in the grated parmesan cheese and gorgonzola crumbled cheese until melted and slightly thickened.

Step 5

While the sauce is cooking, heat a heavy skillet over medium-high heat. Add the olive oil and butter. Place the steak into the skillet, and cook for 2 to 3 minutes per side or until desired doneness.

Step 6

Assemble

Step 7

Toss the gorgonzola Alfredo sauce with the prepared pasta and spinach. Mix until all the pasta is coated with sauce and the spinach has wilted.

Step 8

For family style, add the gorgonzola Alfredo pasta to a serving plate. Add the prepared steaks. Drizzle balsamic sauce over the steaks and top with additional gorgonzola crumbles and sun-dried tomatoes (optional).

Step 9

To serve individual plates follow above directions dividing the ingredients on 4 large dinner plates. Serve remaining balsamic sauce on the side.