Description
Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant summer dish that combines tender marinated sirloin steak, sweet grilled corn, and creamy Gorgonzola cheese atop a bed of fresh mixed greens. This delightful salad bursts with flavor and color, making it an ideal choice for casual dinners or elegant gatherings. Quick to prepare in just 30 minutes, this recipe is not only satisfying but also packed with nutrients, ensuring you enjoy a nutritious meal without sacrificing taste. Impress your guests or treat yourself to this easy-to-make salad that perfectly captures the essence of summer.
Ingredients
Scale
- 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
- 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
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- 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
- In a medium size bowl, stir together all ingredients for the marinade. Place the steak in a large ziplock bag. Pour the marinade over the steaks, seal the bag tightly, and shake to coat. Chill in the fridge for about 30 minutes to let those flavors meld.
- Combine minced basil leaves, parsley, lemon zest, and garlic in a small bowl. Mix well and set aside for later use.
- Preheat your cast iron grill pan or outdoor grill to medium-high heat. Drizzle olive oil over the corn on the cob and season with salt and pepper. Using tongs, place it on the heated grill. Cook each side until you see nice grill marks forming on the corn kernels—this should take about 10 minutes total. Once done, remove from heat and allow to cool before slicing off kernels.
- Take your marinated steak out of the fridge. Place it on your grill or grill pan. Grill both sides for around 4–5 minutes if you prefer rare to medium rare doneness. After grilling, transfer to a plate and let it rest for five minutes before slicing thinly against the grain.
- In a small bowl whisk together all vinaigrette ingredients until well combined.
- In a large bowl toss together half of your vinaigrette with half of your gremolata along with mixed greens, endives, cherry tomatoes, Gorgonzola cheese crumbles, sliced corn kernels, and red onion until everything is coated nicely.
- Lay sliced steak on top of your salad mixture. Drizzle remaining vinaigrette and gremolata over both steak slices and salad according to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 425
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg