Balsamic Steak Gorgonzola Salad with Grilled Corn
This salad features marinated sirloin on a bed of mixed greens, grilled corn, cherry tomatoes, and Gorgonzola, topped with a tangy balsamic vinaigrette and fresh gremolata, creating a delightful mix of textures and flavors.
Ingredients
For the Steak & Marinade
- 1 lb sirloin steak About 16 ounces
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil About 4 tablespoons
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
For the Gremolata
- 2 tablespoons basil leaves minced
- 2 tablespoons parsley minced
- 1 clove garlic minced
- 1 tablespoon lemon zest
For the Grilled Corn
- 1 ear corn on the cob husk removed
- 1 tablespoon extra virgin olive oil for drizzling corn
- Salt and fresh ground black pepper to taste
For the Salad
- 6 cups mixed spring greens
- 2 heads endive lettuce outer leaves removed, halved and roughly chopped into 2-inch pieces
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 4 ounces Gorgonzola cheese crumbled
- Sliced grilled steak (from above)
- Sliced corn kernels (from above)
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil about 8 tablespoons
- 1/2 teaspoon Dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
Marinate the steak
- In a medium bowl, stir together 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, and 1/4 teaspoon ground black pepper.
- Place the sirloin steak in a large zip-top bag. Pour the marinade over the steak, seal the bag, and shake to coat. Chill in the refrigerator for 30 minutes.
Make the gremolata
- Combine minced basil, minced parsley, lemon zest, and minced garlic in a small bowl. Set aside.
Grill the corn
- Preheat a cast iron grill pan over medium-high heat or heat an outdoor grill. Drizzle the corn on the cob with olive oil and season liberally with salt and pepper.
- Place corn on the hot grill. Cook, turning, until grill marks form and kernels soften slightly, about 10 minutes total. Remove and let cool. Slice the kernels off the cob.
Grill the steak
- Remove the steak from the fridge and place on the hot grill or grill pan. Grill 4–5 minutes per side for rare to medium-rare depending on thickness. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
Make the vinaigrette
- In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, and a dash of salt and fresh 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 endive, halved cherry tomatoes, crumbled Gorgonzola, sliced corn kernels, and thinly sliced red onion.
- Lay the sliced steak on top of the salad. Drizzle steak and salad with remaining gremolata and vinaigrette as desired. Serve immediately.
Notes
Pat the steak dry before grilling for a better sear. Dress the salad just before serving to keep greens crisp. Substitute ingredients as desired for variations.