Balsamic Steak Gorgonzola Salad with Grilled Corn
There’s something undeniably special about the combination of flavors in a classic salad that’s been elevated with a touch of grilled goodness. This Balsamic Steak Gorgonzola Salad with Grilled Corn is that kind of dish—a perfect harmony of tender, marinated sirloin, sweet grilled corn, and creamy Gorgonzola cheese. It evokes warm memories of summer barbecues, where laughter and the sizzle of something delicious on the grill mingle in the air.
I remember the first time I came up with this recipe during a casual gathering with friends. We all gathered around the grill, a warm breeze carrying the scent of rich balsamic vinaigrette and fresh greens—the kind of evening that fills your heart with comfort. This salad is not just a feast for the eyes but a wholesome, satisfying meal that’s perfect for an easy weeknight dinner or an elegant weekend gathering.
So, let’s dive into a salad that you’ll want to savor—this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights; it all comes together in just about 30 minutes!
- Grill Perfected: The sirloin steak and corn bring smoky flavor that elevates humble greens to something extraordinary.
- Crowd-Pleasing: This salad is a show-stopper perfect for entertaining family and friends!
- Nutritious Delight: Packed with fresh greens, vitamins, and healthy fats, it’s both filling and nourishing.
- Make-Ahead Magic: You can marinate the steak ahead of time, making it an effortless option for any meal prep.
Gather These Simple Ingredients
To create this wonderful salad, you’ll need the following 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 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 (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)
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
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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.
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Make the gremolata: Combine minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
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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.
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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.
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Whisk the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and a dash of salt and pepper.
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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.
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Assemble and serve: Lay the sliced steak on top of the salad, drizzle with the remaining gremolata and vinaigrette, and toss gently before serving.
Delicious Variations to Try
- Zesty Citrus Twist: Add orange segments or grapefruit for a refreshing citrusy flare.
- Nutty Crunch: Top with toasted walnuts or pecans for a delightful crunch.
- Spicy Kick: Sprinkle some red pepper flakes or add sliced jalapeños for a bit of heat.
- Herbed Perfection: Experiment with other fresh herbs like cilantro or dill for a unique flavor profile.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: The steak can be marinated the night before, making this salad even quicker to assemble.
- Ingredient Swaps: Feel free to substitute the Gorgonzola with feta for a milder cheese, or use grilled chicken instead of steak for a lighter option.
- Storage Suggestions: Store leftovers in an airtight container. The salad is best enjoyed fresh, but you can keep it in the fridge for up to 2 days.
Nutrition Information per Serving
- Serving Size: 1 salad bowl
- Calories: 450
- Carbohydrates: 22g
- Sugar: 5g
- Fat: 30g
- Protein: 29g
- Sodium: 720mg
Frequently Asked Questions
Can I make this ahead?
Yes! Marinate the steak ahead of time to save on prep.
Can I use different ingredients?
Absolutely! Feel free to switch out the Gorgonzola for goat cheese or use different greens.
How do I store leftovers?
Store any leftover salad in an airtight container for up to 2 days, but it’s best enjoyed fresh.
How long does it last?
If stored properly, the salad will last about 2 days in the fridge.
A Cozy Closing Note
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a divine way to enjoy a meal that feels indulgent yet nourishing. The combination of flavors and textures ensures that every bite is a joyful experience. With summer in full swing, there’s no better dish to whip up for your family and friends.
Save this Balsamic Steak Gorgonzola Salad with Grilled Corn to your Pinterest board to have this delicious cozy treat ready when you need it!
