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Prepare the balsamic vinegar reduction by placing the vinegar in a small saucepan. Bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 15 minutes. It’s ready when it coats the back of a metal spoon. Remove from heat and let cool.
Sauce and Pasta Preparation
To make the alfredo sauce, warm the butter and heavy cream in a medium-sized saucepan over medium heat until the butter and cream just begin to bubble. Add the Parmesan cheese and garlic powder, and stir continuously until the cheese melts. Reduce the temperature to low and allow the sauce to reduce.
Place the prepared pasta into a mixing bowl and toss it with the spinach. Add the alfredo sauce and mix well.
Steak Preparation
Season the steak with salt and pepper.
Place the vegetable oil into a hot skillet, and cook the steak to the desired level of doneness. Allow steak to rest.
Dish Assembly
Transfer the contents of the bowl to a serving plate. Place portions of the steak over the pasta and top with sundried tomatoes and Gorgonzola.
Place the steak and pasta under the broiler until the cheese just begins to brown