Steak Gorgonzola with Fetuccini Alfredo

1 top sirloin steak
fresh ground black pepper to taste
salt to taste
1 lb fetuccini
2 Tbsp butter
2 cups heavy cream
1 cup parmesan cheese
1 Tbsp olive oil
1 clove garlic, very finely diced or crushed
1/4 cup balsamic vinegar
1/4 cup red wine
2 oz. gorgonzola cheese

Optional:
fresh parsley, finely chopped
fresh diced tomatoes

Cut steak in half or quarter, so that they make 4 fairly small 3"x3" chunks.
Season on all sides with fresh ground black pepper and salt. Set aside.

Cook fetuccini according to package directions,
adding a bit of salt to the boiling water before cooking the pasta.
Drain and set aside.

Melt butter in small sauce pan.
Add cream and stir until it begins to simmer (about 5 minutes), allowing it to thicken.
Add parmesan cheese, stirring constantly until thoroughly mixed and remove from heat.
Salt and pepper to taste.

In a medium pan, heat olive oil. Once pan is very hot add garlic.
Allow to become fragrant and just a hint of golden, then place steaks in the pan.
Sear for 1 minute and flip, searing other side for 2 minutes
(for medium rare steaks - for more done steaks, reduce heat slightly and cook on each side for longer).
Remove steaks and add balsamic vinegar and red wine to the pan, reducing heat to medium.
Use wooden spoon to deglaze the pan, scraping up any flavorful bits left behind from searing the steaks.
Allow balsamic vinegar and wine to reduce to a slightly thicker sauce.

Plate up the fetuccini and pour alfredo sauce over the top.
Place steak on top or next to pasta and drizzle balsamic glaze over steak.
Crumble gorgonzola cheese over all.
If desired, garnish with fresh parsley and diced tomatoes.