Description
A vibrant and flavorful Balsamic Steak Gorgonzola Salad featuring tender grilled sirloin steak, fresh grilled corn, mixed greens, and a tangy balsamic vinaigrette, topped with a fragrant herb gremolata and crumbled Gorgonzola cheese. Perfect for a quick, elegant meal ready in 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 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
Dressing (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 the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and black pepper to create the marinade. Place the sirloin steak in a large ziplock bag, pour in the marinade, seal tightly, and shake to coat the steak evenly. Refrigerate for 30 minutes to allow flavors to infuse.
- Prepare the Gremolata: Mix the minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside to let the flavors meld.
- 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 1 tablespoon olive oil and season liberally with salt and pepper. Using tongs, place the corn on the grill. Turn occasionally and cook for about 10 minutes, or until grill marks appear and the kernels are slightly softened. Remove from heat and let cool, then slice kernels off the cob.
- Grill the Steak: Remove the steak from the fridge and place it on the hot grill or grill pan. Grill each side for 4-5 minutes to achieve rare to medium-rare doneness. Transfer steak to a plate and allow to rest for 5 minutes before slicing thinly against the grain.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and fresh ground black pepper until emulsified and well combined.
- Assemble the Salad: In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, endive, cherry tomatoes, crumbled Gorgonzola, sliced grilled corn, and red onion until evenly coated.
- Plate and Serve: Arrange the sliced steak on top of the salad. Drizzle the remaining vinaigrette and gremolata over the steak and salad as desired. Serve immediately for a fresh and flavorful meal.
Notes
- For a more well-done steak, increase the grilling time by 2-3 minutes per side.
- You can substitute sirloin with ribeye or flank steak for different flavor profiles.
- To save time, prepare the gremolata and vinaigrette while the steak marinates.
- Fresh herbs in the gremolata add brightness; feel free to adjust the amounts to your taste.
- The salad is best served immediately after assembling to maintain freshness and texture.
