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!
Notes
- 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!