Season the steak liberally with salt and black pepper on both sides. Heat a skillet over medium-high heat and add a drizzle of olive oil once hot. Cook the steak for about 3-4 minutes per side for medium-rare, or until desired doneness. Brush the steak with balsamic vinegar and let it rest for at least 5 minutes before slicing into strips.

While the steak is resting, warm the chicken stock in a small pot over low heat. Stir occasionally to prevent it from simmering or boiling.

In a large pot, melt the unsalted butter over medium heat. Add finely chopped red onion and sauté for about 3-4 minutes until the onions become translucent.

Add the arborio rice to the pot and stir continuously for about 2-3 minutes, allowing the rice to toast gently.

Pour in the white wine and let it simmer for about 1-2 minutes, stirring constantly until the rice absorbs most of the wine.

Begin adding the warmed chicken stock, one ladle at a time, and stir gently until absorbed. Repeat for about 18-20 minutes until the rice is al dente.

Once creamy, remove from heat and stir in the remaining butter, Parmesan cheese, Gorgonzola, spinach, and sun-dried tomatoes until melted.

Adjust seasoning with extra salt and pepper as needed. Serve immediately for the best texture, topped with sliced steak or mixed in.