Description
A vibrant and flavorful Balsamic Steak Gorgonzola Salad featuring tender grilled sirloin steak, sweet grilled corn, tangy balsamic vinaigrette, and creamy Gorgonzola cheese tossed with fresh mixed greens and endive. Enhanced with a zesty herb gremolata, this hearty yet fresh salad is perfect for a satisfying lunch or dinner.
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
- 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
Grilled Corn
- 1 corn on the cob, husk removed
- 1 tablespoon extra virgin olive oil (for drizzling corn)
- Salt and fresh ground black pepper (to taste)
Herb 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 bowl, combine balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the sirloin steak in a large ziplock bag and pour the marinade over it. Seal the bag and shake to coat evenly. Refrigerate for 30 minutes to let the flavors meld.
- Prepare the gremolata: In a small bowl, mix together minced basil, parsley, lemon zest, and garlic. Set aside to enhance the salad and steak later.
- Grill the corn: Preheat a cast iron grill pan or outdoor grill to medium-high heat. Drizzle the corn with olive oil and season with salt and pepper. Using tongs, place the corn on the grill, rotating occasionally until grill marks appear and kernels are tender, about 10 minutes total. Remove, let cool, then slice kernels off the cob.
- Grill the steak: Remove the steak from the marinade and place it on the hot grill or grill pan. Cook for 4-5 minutes per side for rare to medium-rare doneness. Transfer the steak to a plate and rest for 5 minutes before slicing thinly against the grain.
- Make the vinaigrette: Whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
- Toss the salad: In a large bowl, combine mixed spring greens, chopped endive, cherry tomatoes, sliced red onion, crumbled Gorgonzola, sliced grilled corn, half of the gremolata, and half of the vinaigrette. Toss gently to evenly coat.
- Assemble the dish: Arrange the sliced steak on top of the salad. Drizzle with the remaining vinaigrette and gremolata for extra flavor. Serve immediately.
Notes
- For a different protein, substitute sirloin with flank steak or ribeye.
- Adjust cooking times depending on steak thickness and preferred doneness.
- Grilling the corn adds a smoky sweetness, but you can boil or roast if a grill is unavailable.
- To make it gluten-free, ensure Worcestershire sauce used is gluten-free.
- This salad is ideal to prepare during warmer months for a light yet filling meal.
