Hello, food lovers! Are you looking for a fresh, mouthwatering recipe that combines the richness of steak with the crispness of fresh salad greens? Look no further because today’s recipe is the Balsamic Steak Gorgonzola Salad with Grilled Corn, a delightful dish that will satisfy your cravings for a savory and healthy meal. Perfect for the summer grilling months, this recipe pairs juicy steak with tangy balsamic vinaigrette, making it a top choice for steak and salad enthusiasts alike!
Introduction
The Balsamic Steak Gorgonzola Salad is a fusion of hearty steak and refreshing salad that originates from modern American cuisine with Italian influences. The rich flavors of balsamic vinegar, Gorgonzola cheese, and freshly grilled corn bring this dish to life. It’s a must-try for anyone who loves a good steak salad, offering the perfect balance between protein-packed steak and vibrant vegetables. Whether you’re a fan of grilled dishes or just love indulging in steak salad recipes, this dish is your new go-to!
Learn more about the nutritional benefits of balsamic vinegar in recipes like this.
Ingredients for Balsamic Steak Gorgonzola Salad
Here’s a comprehensive list of the ingredients you’ll need for this Balsamic Steak Gorgonzola Salad recipe:
- For the Marinade:
- 1 lb sirloin steak
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/2 tsp coarse salt
- 1/4 tsp ground black pepper
- For the Salad:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 oz Gorgonzola cheese, crumbled
- 2 heads endive lettuce, roughly chopped
- 6 cups mixed spring greens
- 1 corn on the cob (grilled), kernels sliced off
- For the Gremolata:
- 2 tbsp basil leaves, minced
- 2 tbsp parsley, minced
- 1 clove garlic, minced
- 1 tbsp lemon zest
- For the Balsamic Vinaigrette:
- 3 tbsp balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp Dijon mustard
- Dash of salt and fresh ground black pepper
Optional Substitutions:
- Dairy-free: Substitute Gorgonzola with a dairy-free blue cheese alternative.
- Vegetarian option: Replace the steak with grilled portobello mushrooms for a similar hearty texture.
How to Make Balsamic Steak Gorgonzola Salad – Step by Step
Step 1: Marinate the Steak
In a medium-sized bowl, whisk together the marinade ingredients (balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper). Pour this over the sirloin steak in a ziplock bag. Seal and refrigerate for at least 30 minutes.
Step 2: Prepare the Gremolata
In a small bowl, combine the basil, parsley, minced garlic, and lemon zest. Set aside for garnish later.
Step 3: Grill the Corn
Preheat your outdoor grill or cast iron grill pan over medium-high heat. Drizzle olive oil over the corn, sprinkle with salt and pepper, and grill for about 10 minutes, turning regularly to get those perfect grill marks. Let cool, then slice the kernels off the cob.
Step 4: Cook the Steak
Remove the steak from the fridge. Grill it for about 4-5 minutes on each side for a perfect rare to medium-rare doneness. Let the steak rest for 5 minutes, then slice thinly against the grain.
Step 5: Make the Balsamic Vinaigrette
In a separate bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
Step 6: Assemble the Salad
In a large bowl, toss the mixed greens, endive lettuce, cherry tomatoes, sliced red onion, Gorgonzola cheese, and grilled corn with half of the gremolata and vinaigrette.
Step 7: Serve the Salad
Place the sliced steak over the salad, drizzle with the remaining vinaigrette and gremolata, and enjoy!
Helpful Tips for Balsamic Steak Gorgonzola Salad
- Use high-quality balsamic vinegar for the best flavor.
- Allow the steak to rest before slicing to lock in the juices.
- Make extra gremolata—it’s fantastic over pasta or other grilled meats!
Cooking Tips for the Best Balsamic Steak Gorgonzola Salad
- Best Grilling Technique: For a smokier flavor, grill the steak outdoors on charcoal or wood for added depth.
- Salad Hacks: Make sure to toss the salad with the dressing right before serving to prevent sogginess.
Serving Suggestions for Balsamic Steak Gorgonzola Salad
Pair this salad with a light, refreshing white wine like Sauvignon Blanc or a crisp rosé. If you’re looking to serve this as part of a meal, it goes beautifully with crusty garlic bread or roasted potatoes.
Nutritional Information for Balsamic Steak Gorgonzola Salad
- Calories: 600 kcal
- Fats: 40g
- Carbohydrates: 20g
- Proteins: 35g
- Vitamins: High in Vitamin A and C from the greens, rich in iron from the steak.
Storage and Leftovers for Balsamic Steak Gorgonzola Salad
To store the leftover salad, separate the steak and salad greens. Place the steak in an airtight container in the fridge for up to 3 days. The salad can be stored for a day, but it’s best enjoyed fresh. Reheat the steak by briefly pan-searing it or microwaving it for 30 seconds.
Frequently Asked Questions (FAQs) for Balsamic Steak Gorgonzola Salad
1. Can I use another type of cheese instead of Gorgonzola?
Yes, blue cheese or feta cheese would also work well in this recipe.
2. How long should I marinate the steak?
For best results, marinate the steak for at least 30 minutes, but for a more intense flavor, you can marinate it for up to 24 hours.
3. Can I make the vinaigrette in advance?
Absolutely! You can make the balsamic vinaigrette and store it in an airtight container in the fridge for up to a week.
4. Is there a vegetarian option for this salad?
Yes, you can substitute the steak with grilled portobello mushrooms for a hearty vegetarian alternative.
Related Recipes for Steak Salad Lovers
- Ultimate Cowboy Casserole with Cornbread: A hearty casserole perfect for family dinners.
- Sausage Balls with Red Lobster Mix: A savory appetizer that pairs well with your favorite salad!
Conclusion
We hope you enjoyed this Balsamic Steak Gorgonzola Salad recipe! It’s a versatile dish that works for a casual weeknight dinner or a special occasion. Don’t forget to share your feedback or any personal twists you add to this recipe. Let us know how it turned out, and enjoy the flavors of summer grilling!
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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Description
Hello, food lovers! Are you looking for a fresh, mouthwatering recipe that combines the richness of steak with the crispness of fresh salad greens? Look no further because today’s recipe is the Balsamic Steak Gorgonzola Salad with Grilled Corn, a delightful dish that will satisfy your cravings for a savory and healthy meal. Perfect for the summer grilling months, this recipe pairs juicy steak with tangy balsamic vinaigrette, making it a top choice for steak and salad enthusiasts alike!
Ingredients
- For the Marinade:
- 1 lb sirloin steak
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/2 tsp coarse salt
- 1/4 tsp ground black pepper
- For the Salad:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 oz Gorgonzola cheese, crumbled
- 2 heads endive lettuce, roughly chopped
- 6 cups mixed spring greens
- 1 corn on the cob (grilled), kernels sliced off
- For the Gremolata:
- 2 tbsp basil leaves, minced
- 2 tbsp parsley, minced
- 1 clove garlic, minced
- 1 tbsp lemon zest
- For the Balsamic Vinaigrette:
- 3 tbsp balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp Dijon mustard
- Dash of salt and fresh ground black pepper
Optional Substitutions:
- Dairy-free: Substitute Gorgonzola with a dairy-free blue cheese alternative.
- Vegetarian option: Replace the steak with grilled portobello mushrooms for a similar hearty texture.
Instructions
Step 1: Marinate the Steak
In a medium-sized bowl, whisk together the marinade ingredients (balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper). Pour this over the sirloin steak in a ziplock bag. Seal and refrigerate for at least 30 minutes.
Step 2: Prepare the Gremolata
In a small bowl, combine the basil, parsley, minced garlic, and lemon zest. Set aside for garnish later.
Step 3: Grill the Corn
Preheat your outdoor grill or cast iron grill pan over medium-high heat. Drizzle olive oil over the corn, sprinkle with salt and pepper, and grill for about 10 minutes, turning regularly to get those perfect grill marks. Let cool, then slice the kernels off the cob.
Step 4: Cook the Steak
Remove the steak from the fridge. Grill it for about 4-5 minutes on each side for a perfect rare to medium-rare doneness. Let the steak rest for 5 minutes, then slice thinly against the grain.
Step 5: Make the Balsamic Vinaigrette
In a separate bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
Step 6: Assemble the Salad
In a large bowl, toss the mixed greens, endive lettuce, cherry tomatoes, sliced red onion, Gorgonzola cheese, and grilled corn with half of the gremolata and vinaigrette.
Step 7: Serve the Salad
Place the sliced steak over the salad, drizzle with the remaining vinaigrette and gremolata, and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use high-quality balsamic vinegar for the best flavor.
- Allow the steak to rest before slicing to lock in the juices.
- Make extra gremolata—it’s fantastic over pasta or other grilled meats!
