Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish combining perfectly grilled sirloin steak, fresh mixed greens, sweet grilled corn, and tangy Gorgonzola cheese. Dressed with a homemade balsamic vinaigrette and herbaceous gremolata, this salad offers a delightful balance of smoky, tangy, and fresh flavors, perfect for a nutritious and satisfying meal in just 30 minutes.
Ingredients
Scale
Steak and Marinade
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Salad
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2-inch pieces
- 6 cups mixed spring greens
- 1 corn on the cob, husk removed
- 1 tablespoon extra virgin olive oil (for drizzling corn)
Gremolata
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- Marinate the steak: In a medium bowl, combine balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, coarse salt, and black pepper to form the marinade. Place the sirloin steak in a large ziplock bag, pour the marinade over it, seal the bag, and shake gently to coat evenly. Refrigerate for 30 minutes to allow flavors to infuse.
- Prepare the gremolata: While the steak marinates, mix basil, parsley, lemon zest, and minced garlic in a small bowl. Set aside to allow flavors to meld.
- Grill the corn: Preheat a cast iron grill pan over medium-high heat or prepare an outdoor grill. Drizzle the husked corn on the cob with 1 tablespoon olive oil and season liberally with salt and pepper. Using tongs, place the corn on the preheated grill. Cook, turning occasionally, until grill marks form and kernels are slightly softened, about 10 minutes total. Remove from heat and allow to cool slightly before slicing the kernels off the cob.
- Grill the steak: Remove the steak from the refrigerator. Place it on the hot grill or grill pan and cook for 4-5 minutes per side for rare to medium-rare doneness. Remove from heat and let the steak rest on a plate for five minutes to retain juices. Then, slice thinly against the grain to serve.
- Prepare the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, dijon mustard, salt, and pepper until emulsified and smooth.
- Assemble the salad: In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, chopped endive, halved cherry tomatoes, crumbled Gorgonzola, sliced grilled corn, and thinly sliced red onion until evenly coated.
- Serve: Arrange the sliced steak on top of the dressed salad. Drizzle the remaining vinaigrette and gremolata over the steak and salad as desired, adding extra flavor and brightness before serving.
Notes
- For steak doneness preference, adjust grilling time accordingly.
- Pre-soak wooden skewers if using to grill corn to avoid burning.
- Gorgonzola cheese can be substituted with blue cheese if preferred.
- To make this salad vegetarian, omit steak and add toasted nuts for protein.
- Use fresh herbs for the best gremolata flavor.
