Season both sides of the steak with salt and pepper and place in a ziplock or reusable storage bag with the balsamic vinegar and olive oil and marinate in the fridge for 30 minutes, or overnight
1 1/2 lbs sirloin or ribeye steak, 1/3 cup balsamic vinegar, 2 Tablespoons olive oil, Salt and pepper to taste
While the steak is marinating, cook the pasta according to the package directions. Bring a large pot of salted water to a boil then add the pasta and cook until al dente. Reserve 1/2 cup of the pasta cooking water then drain the pasta from the rest of the water and set aside.
12 ounces fettuccine pasta
Heat a large skillet, like a cast iron skillet, over medium high heat. Remove the steak from the marinade, shaking off any excess. Sear the steak for 4 minutes on each side or until it reaches your desired doneness. I like to remove the steak when it reaches an internal temp of 135°F for medium-rare steak (target temp 145°F). Rest for 10 minutes.
While the steak is resting, melt the butter in a deep skillet over medium-high heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour to the butter and stir well to create a paste (a roux). Cook the roux for 2-3 minutes to ensure the flour is fully cooked.
3 Tablespoons unsalted butter, 3 cloves garlic, 3 Tablespoons flour
Slowly whisk in the milk then add the salt and pepper. Continue to stir and simmer for about 5 minutes, until thickened. Add the parmesan cheese and stir until melted and combined.
2 cups milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 cup parmesan cheese
Toss the cooked pasta with the alfredo sauce. If the sauce seems too thick, pour in the reserved pasta water a few tablespoons at a time to reach your desired consistency.
Slice the steak into thin pieces. Divide the pasta into bowl and top with steak slices. Drizzle with balsamic glaze and garnish with gorgonzola cheese and fresh parsley if desired.