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.
