Description
A vibrant and flavorful Balsamic Steak Gorgonzola Salad featuring tender grilled sirloin, sweet grilled corn, tangy balsamic vinaigrette, and a fresh herb gremolata. Perfect for a light yet satisfying meal with balanced textures and bold tastes.
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
Vegetables and Salad
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 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)
Cheese and Herbs
- 4 ounces Gorgonzola cheese, crumbled
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
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, stir together balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, salt, and pepper. Place the sirloin steak in a large ziplock bag, pour marinade over it, seal tightly, and shake to coat evenly. Refrigerate and let it marinate for 30 minutes.
- Prepare gremolata: Combine minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside to allow flavors to meld.
- Grill the corn: Preheat a cast iron grill pan or outdoor grill over medium-high heat. Drizzle the corn on the cob with 1 tablespoon olive oil and season with salt and pepper. Using tongs, grill the corn for about 10 minutes total, turning occasionally until grill marks form and kernels soften. Remove from heat and let cool. Once cooled, slice the kernels off the cob.
- Grill the steak: Remove the steak from the fridge and place it on the hot grill or grill pan. Cook for 4-5 minutes on each side for rare to medium-rare doneness. Remove steak and let it rest for 5 minutes before slicing thinly against the grain.
- Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, dijon mustard, salt, and freshly ground black pepper until emulsified.
- Assemble the salad: In a large bowl, toss together half the vinaigrette, half the gremolata, mixed greens, endive lettuce, cherry tomatoes, sliced red onion, crumbled Gorgonzola, and grilled corn kernels until well combined.
- Finish and serve: Arrange the sliced steak on top of the salad. Drizzle with the remaining gremolata and vinaigrette as desired. Serve immediately for a fresh, balanced meal.
Notes
- For best flavor, use a well-marbled sirloin steak.
- Adjust steak grilling time according to preferred doneness.
- Gorgonzola can be substituted with blue cheese or feta if desired.
- Gremolata adds a fresh herbal punch; feel free to increase quantities to taste.
- Grilled corn adds sweetness and smoky depth; oven roasting the corn can be an alternative.
- This salad is best served immediately after assembling to preserve freshness and texture.
