Name: Balsamic Steak Gorgonzola Salad with Grilled Corn
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 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 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 (for vinaigrette); 1/2 cup extra virgin olive oil (for vinaigrette); 1/2 teaspoon Dijon mustard (for vinaigrette); Dash of salt and fresh ground black pepper (for vinaigrette)

Description

A flavorful salad featuring marinated sirloin steak, sweet grilled corn, and creamy Gorgonzola cheese, perfect for summer gatherings.

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 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 (for vinaigrette)
1/2 cup extra virgin olive oil (for vinaigrette)
1/2 teaspoon Dijon mustard (for vinaigrette)
Dash of salt and fresh ground black pepper (for vinaigrette)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the steak: In a medium-sized bowl, stir together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in a ziplock bag, pour the marinade over, seal, and shake to coat. Chill for 30 minutes.
Make the gremolata: Combine minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
Preheat the grill: Prepare a grill pan over medium-high heat. Drizzle the corn with olive oil and sprinkle with salt and pepper. Grill corn until tender with grill marks, about 10 minutes.
Grill the steak: Remove the steak from the fridge and grill for 4-5 minutes per side. Let it rest for 5 minutes before slicing.
Whisk the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and a dash of salt and pepper.
Toss the salad: In a large bowl, toss mixed greens, endives, tomatoes, crumbled Gorgonzola, sliced corn, red onion, half of the vinaigrette, and half of the gremolata.
Assemble and serve: Lay the sliced steak on top of the salad, drizzle with the remaining gremolata and vinaigrette, and toss gently before serving.

Notes

Make-ahead by marinating the steak overnight. This salad is best enjoyed fresh but can be stored for up to 2 days in the fridge.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 720mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 29g
Cholesterol: 80mg