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1.Prepare your pasta water by bringing it to a boil and salting and olive oil-ing it (if you so choose I think it helps).
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Toss the pasta in.
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2.
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Pour your two cups of cream out and set aside outside of the fridge to allow it to get to room temperature.
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3.
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In a large skillet/saucepan, melt the stick of butter.
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When all butter is melted, add shallots and garlic and allow it to steep a little.
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4.
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Next, whisk in your room temperature cream, making sure to stir continuously.
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5.
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Add in 1/2 of your mozzarella/parm mixture and your bleu cheese, as well as the white pepper.
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(Be careful with the white pepper, it gets pretty zingy pretty fast.)
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Add more if you like, but make sure to taste.
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Ive ruined it here before.
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:P)
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6.
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Bring the mixture to a simmer.
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Add about 1/4 cup of the sliced grape tomatoes.
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Use your judgment.
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They shouldnt be the focus, just little surprises along the way.
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Let it remain at a simmer for about 8 to 10 minutes.
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7.
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Season your steak.
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My cant-miss seasonings, which I use very sparingly in this recipe, are Montreal Steak, a touch of white pepper, and some seasoned salt.
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Be very sparing, you dont want to overpower anything else.
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8.
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Lightly (very lightly) oil a skillet and heat it up on high heat.
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When the skillet is nice and hot, sear your flank steak on either side and then allow to fully cook.
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(You can do this in pieces, but I prefer to do it whole and slice later, even though it takes longer.
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Alternatively, use thinner strips of steak.
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I have used thin sliced top round before, it was still delicious.)
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Cook to desired doneness.
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At the restaurant and in my home, I like it fairly rare.
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9.
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Cut the steak into delicate, presentable strips (I like to go diagonal, it lays across the pasta dish on the top and I think it looks nice).
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10.
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At this point, or at least near this point, we hope your pasta is done al dente and can be drained.
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Your sauce will be nice and warm and can be garnished with some flat leaf parsley.
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I serve it like this to add some, I dunno, wow factor: I put about 6 to 8 halves of grape tomatoes in a nice pattern on the rim of the plates, garnish between them with flat leaf parsley, and put the pasta right in the center of the dish.
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Drizzle the sauce on top, lay the nicely done steak strips right on top of the dish.
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You dont need to overkill it with steak.
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Its pretty rich and decadent, and to be honest, just a touch of meat is nice.
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Id say I use about 8 nice 1 inch pieces of steak per dish.
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Youll find the grape tomatoes stewed nicely in the sauce here and there, the blue cheese marries with the Alfredo and the steak perfectly and its really creamy.
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I serve it with some french bread.
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Sometimes, if I feel saucy, I make some bruschetta and some slightly garlic-roasted broccoli.
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Go nuts.
