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The Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is a dazzling celebration of textures and flavors that effortlessly elevate a weeknight meal to a gourmet experience. Imagine tender, juicy sirloin steak marinated in tangy balsamic and Worcestershire, paired with the smoky sweetness of grilled corn, sharp crumbles of creamy Gorgonzola, and the fresh crunch of mixed greens and endive. Each bite delivers a perfect harmony of savory, tangy, and sweet notes topped off by an herbaceous gremolata and a luscious balsamic vinaigrette. This salad is a true showstopper and a superb way to enjoy steak in a vibrant, nutritious salad that feels both indulgent and bright.
Ingredients You’ll Need
The beauty of the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe lies in its simplicity and the way each ingredient plays a key role. From the marinade to the fresh herbs, every component works together to create a dish that’s fresh, flavorful, and visually stunning.
- 1 lb sirloin steak: The star protein, tender and perfect for quick grilling with bold flavor.
- 2 tablespoons balsamic vinegar: Adds a tangy sweetness that brightens the steak marinade and dressing.
- 1 tablespoon Worcestershire sauce: Deepens the marinade with its savory umami kick.
- 1/4 cup extra virgin olive oil: Essential for marinating and bringing healthy fat richness.
- 1/2 teaspoon Dijon mustard: Provides a subtle sharpness and helps emulsify the dressing.
- 1/4 teaspoon garlic powder: Adds a savory background note that enhances the steak.
- 1/2 teaspoon coarse salt: Essential for seasoning and bringing out all the flavors.
- 1/4 teaspoon ground black pepper: A touch of spice to perfectly balance the dish.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and color to brighten the salad.
- 1/2 red onion, thinly sliced: Adds a mild, crisp bite with a beautiful red hue.
- 4 ounces Gorgonzola cheese, crumbled: Creamy, tangy, and salty cheese providing luxurious flavor contrast.
- 2 heads endive lettuce, chopped: Offers a slight bitterness and crunchy texture that pairs beautifully with the steak.
- 6 cups mixed spring greens: A tender base that adds freshness and volume.
- 1 corn on the cob, husk removed: Brings smoky sweetness after grilling, elevating the salad’s flavor profile.
- 1 tablespoon olive oil (for corn): Helps achieve perfect grilling and caramelization on the corn kernels.
- 2 tablespoons basil leaves, minced: Adds fragrant herbaceous notes to the gremolata.
- 2 tablespoons parsley, minced: Freshens with grassy brightness in the gremolata.
- 1 clove garlic, minced: Pungent and vibrant, essential in the gremolata for a savory punch.
- 1 tablespoon lemon zest: Offers a citrusy spark and freshness inside the gremolata.
- 3 tablespoons balsamic vinegar (for dressing): The acidic backbone for a balanced and luscious vinaigrette.
- 1/2 cup extra virgin olive oil (for dressing): The creamy element that coats every bite with richness.
- 1/2 teaspoon Dijon mustard (for dressing): Smoothly binds the vinaigrette ingredients.
- Dash of salt and fresh ground black pepper (for dressing): To season and harmonize all flavors.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Marinate the Steak
Start by mixing the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper in a medium bowl to create a juicy, flavor-packed marinade. Place your sirloin steak in a ziplock bag, pour in the marinade, seal tightly, and give it a good shake to coat evenly. Let it chill in the fridge for at least 30 minutes so the flavors get deeply absorbed and the steak becomes tender and aromatic.
Step 2: Prepare the Herb Gremolata
While the steak marinates, combine the minced basil, parsley, garlic, and lemon zest in a small bowl. This zesty gremolata will later provide a fresh, vibrant layer that awakens your taste buds and cuts through the richness of the steak and cheese.
Step 3: Grill the Corn
Heat your grill or cast iron grill pan to medium-high, then drizzle your corn on the cob with olive oil and sprinkle generously with salt and pepper. Grill the corn, turning occasionally until you see beautiful grill marks and the kernels become tender with a smoky sweetness, about 10 minutes. Once done, let it cool slightly, then carefully slice the kernels off the cob. These charred jewels will add irresistible flavor and texture to your salad.
Step 4: Cook and Slice the Steak
Remove the marinated steak from the fridge and place it on your hot grill. Sear each side for 4-5 minutes to achieve a perfect rare to medium-rare center. After grilling, allow the steak to rest for five minutes to let the juices redistribute, keeping the meat tender and juicy. Then slice thinly against the grain to ensure maximum tenderness.
Step 5: Whisk the Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined. This glossy vinaigrette is the perfect balance of tangy and rich, designed to tie all the salad components together beautifully.
Step 6: Toss the Salad
Combine half of the vinaigrette, half of the gremolata, mixed greens, chopped endives, halved cherry tomatoes, crumbled Gorgonzola, grilled corn kernels, and sliced red onion in a large bowl. Toss gently to coat everything evenly without bruising the delicate greens, creating a vibrant, flavor-packed bed for the steak.
Step 7: Assemble and Finish
Lay your perfectly sliced grilled steak atop the dressed salad. Drizzle the remaining gremolata and vinaigrette over the steak and salad to add freshness, richness, and complexity to every bite. This final touch makes the whole plate sing harmoniously.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
Sprinkle additional crumbled Gorgonzola or a handful of toasted walnuts for an extra layer of texture and creaminess. A few fresh basil leaves scattered on top will bring a delightful aromatic lift, while a light drizzle of aged balsamic glaze adds a sweet, tangy finish that looks as good as it tastes.
Side Dishes
This salad is wonderfully versatile but pairs especially well with warm crusty bread for soaking up the vinaigrette or a simple bowl of chilled gazpacho to keep the meal light and refreshing. Roasted fingerling potatoes tossed in herbs also make a hearty complement if you want a more substantial dinner.
Creative Ways to Present
For a stunning presentation, arrange the salad on a large platter, layering the steak slices in a fan shape on top, then drizzle gremolata artistically. Alternatively, serve each component deconstructed on elegant plates—lettuce base, handful of corn and tomatoes, steak slices, dollops of Gorgonzola, then the dressings—inviting guests to build their own perfect bite.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe in an airtight container refrigerated for up to two days. To avoid sogginess, store the vinaigrette separately and toss just before serving.
Freezing
Because of the fresh greens, Gorgonzola, and dressing, freezing this salad isn’t recommended as it can affect texture and flavor significantly. However, the grilled steak can be frozen separately, wrapped tightly in plastic wrap and foil, for up to 3 months.
Reheating
Reheat leftover steak gently in a skillet over medium-low heat or in the microwave for a few seconds to avoid toughness. Reheat the grilled corn by briefly warming in a pan or microwave as well. Keep salad greens chilled and fresh by adding them only when ready to serve.
FAQs
Can I use a different type of cheese instead of Gorgonzola?
Absolutely! While Gorgonzola’s pungent creaminess is a key flavor in this salad, you can substitute with blue cheese, feta, or even goat cheese for a milder or tangier twist without compromising texture.
What other cuts of steak work well for this salad?
Sirloin is ideal for its tenderness and flavor, but ribeye, flank, or skirt steak also work wonderfully. Just be sure to adjust grilling times according to thickness and desired doneness.
Can this salad be made vegetarian?
Yes, skip the steak and boost the protein with grilled portobello mushrooms or marinated tofu. The grilled corn and Gorgonzola still provide plenty of savory and smoky elements to keep it satisfying.
Is it necessary to grill the corn or can I roast it?
Grilling adds a beautiful smokiness and slight caramelization that roasting doesn’t fully replicate, but if a grill isn’t available, roasting in the oven at high heat with olive oil will still yield deliciously sweet corn kernels for the salad.
How long can I marinate the steak?
Marinating for 30 minutes is perfect, but if you want deeper flavor, you can marinate up to 4 hours in the fridge. Avoid going longer to prevent the acid in the marinade from breaking down the steak too much.
Final Thoughts
If you’re looking for a vibrant, flavorful meal that feels both special and effortlessly fresh, the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is an absolute must-try. It’s one of those recipes that makes you feel like a kitchen hero, delighting everyone with impressive taste and beautiful presentation. I truly hope you enjoy making and sharing it as much as I do!
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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes (including 30 minutes marinating)
- Yield: 2 to 3 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn combines juicy grilled sirloin steak marinated in a tangy balsamic mixture with the bold flavors of Gorgonzola cheese and fresh greens. The grilled corn adds a sweet, smoky touch, complemented by a zesty gremolata and balsamic vinaigrette, making it a satisfying and flavorful meal perfect for lunch or dinner.
Ingredients
Steak 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 Components
- 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
Balsamic 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-sized bowl, stir together the balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, coarse salt, and black pepper to create the marinade. Place the sirloin steak in a large resealable plastic bag, pour the marinade over the steak, seal the bag, and shake gently to coat all sides. Refrigerate for 30 minutes to allow flavors to penetrate the meat.
- Prepare Gremolata: Combine minced basil, parsley, lemon zest, and garlic in a small bowl. Set this fresh herb mixture aside; it will add a bright, zesty flavor to the salad and steak.
- Grill the Corn: Preheat a cast iron grill pan over medium-high heat or prepare an outdoor grill. Drizzle the corn cob with 1 tablespoon of olive oil and sprinkle generously with salt and pepper. Using tongs, place the corn on the grill, turning occasionally until grill marks appear and the kernels are tender but still crisp, about 10 minutes. Remove from heat and allow to cool slightly. Once cool, slice the kernels off the cob.
- Cook the Steak: Remove the marinated steak from the refrigerator and place on the preheated grill or grill pan. Grill each side for 4-5 minutes for rare to medium-rare doneness. Transfer the steak to a plate and let it rest for 5 minutes to retain juices. Slice thinly against the grain for maximum tenderness.
- Prepare the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, dijon mustard, and season with a pinch of salt and freshly ground black pepper until emulsified.
- Assemble the Salad: In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed spring greens, chopped endives, cherry tomatoes, crumbled Gorgonzola, grilled corn kernels, and sliced red onion until evenly coated.
- Plate and Serve: Arrange the sliced steak on top of the salad. Drizzle the remaining gremolata and vinaigrette over the steak and salad to taste. Serve immediately to enjoy the vibrant flavors and textures.
Notes
- Resting the steak after grilling is essential for juicy slices.
- You can substitute sirloin with ribeye or flank steak for different flavor profiles.
- The gremolata adds a fresh, zesty lift – don’t skip it!
- Adjust dressing quantities based on personal preference for salad moisture.
- Leftovers can be refrigerated and enjoyed within 2 days but are best fresh.
