Why You’ll Love This Recipe

This steak salad is a beautiful and flavorful combination of ingredients. The marinated sirloin steak is juicy and tender, and the grilled corn adds a delicious smoky sweetness. The creamy gorgonzola and fresh herbs give the salad richness and depth, while the tangy balsamic vinaigrette ties everything together. It’s a perfect balance of flavors and textures—crispy, creamy, smoky, and savory—all in one bowl!

Ingredients

For the Marinade:

• 1 lb sirloin steak

• 2 tablespoons balsamic vinegar

• 1 tablespoon Worcestershire sauce

• ¼ cup extra virgin olive oil

• ½ teaspoon Dijon mustard

• ¼ teaspoon garlic powder

• ½ teaspoon coarse salt

• ¼ teaspoon ground black pepper

For the Salad:

• 1 cup cherry tomatoes, halved

• ½ 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)

For the Gremolata:

• 2 tablespoons basil leaves, minced

• 2 tablespoons parsley, minced

• 1 clove garlic, minced

• 1 tablespoon lemon zest

For the Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar

• ½ cup extra virgin olive oil

• ½ teaspoon Dijon mustard

• Dash of salt and freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Marinate the Steak

1. In a medium-sized bowl, stir together the ingredients for the marinade: balsamic vinegar, Worcestershire sauce, extra virgin olive oil, Dijon mustard, garlic powder, salt, and black pepper.

2. Place the steaks in a large ziplock bag and pour the marinade over the steaks. Seal the bag and shake to coat the steak evenly. Chill in the fridge for at least 30 minutes.

Step 2: Make the Gremolata

1. In a small bowl, combine the minced basil, parsley, garlic, and lemon zest. Set aside.

Step 3: Grill the Corn

1. Preheat a cast-iron grill pan or outdoor grill to medium-high heat. Drizzle the corn on the cob with 1 tablespoon olive oil and season with salt and pepper.

2. Grill the corn on each side for about 10 minutes, or until grill marks form and the kernels soften slightly.

3. Remove the corn from the grill and let it cool. Once cooled, slice the kernels off the cob and set aside.

Step 4: Grill the Steak

1. Remove the steak from the fridge and place it on the preheated grill or grill pan.

2. Grill each side for 4-5 minutes for rare to medium-rare, or cook to your preferred doneness.

3. Once cooked, transfer the steak to a plate and let it rest for five minutes before slicing thinly against the grain.

Step 5: Prepare the Balsamic Vinaigrette

1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and black pepper. Set aside.

Step 6: Assemble the Salad

1. In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, Gorgonzola, sliced corn, and red onion.

2. Top the salad with the sliced steak.

3. Drizzle the remaining vinaigrette and gremolata over the salad.

Step 7: Serve

Serve immediately and enjoy the deliciously fresh and savory flavors!

Servings and Timing

• Servings: 2-3

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add Toppings: You can add more veggies like roasted bell peppers, cucumbers, or avocados for extra texture and flavor.

• Use Different Cheese: If you don’t have Gorgonzola, substitute it with blue cheese, feta, or goat cheese for a different creamy flavor.

• Make It Spicy: Add a little chili powder or cayenne pepper to the gremolata or vinaigrette for a spicy kick.

Storage/Reheating

• Storage: This salad is best enjoyed immediately, but you can store leftover steak and salad ingredients separately in the refrigerator for up to 2 days. If stored, keep the dressing and gremolata aside to avoid sogginess.

• Reheating: If you have leftover steak, gently reheat it in a pan or microwave, but avoid reheating the entire salad to preserve its freshness.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prepare the salad ingredients ahead of time, such as chopping the veggies and grilling the corn and steak. Add the dressing, gremolata, and steak just before serving.

2. Can I use a different cut of steak?

Yes, you can substitute the sirloin steak with flank steak, ribeye, or skirt steak for a different flavor profile.

3. How can I make this salad vegetarian?

For a vegetarian version, substitute the steak with grilled portobello mushrooms, tempeh, or tofu.

4. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Just cook it according to the package instructions and let it cool before adding it to the salad.

5. Can I make this salad without grilling the corn?

Yes, you can boil or steam the corn if you prefer, or use canned corn for convenience.

6. Can I substitute the balsamic vinaigrette with another dressing?

Yes, you can use a simple olive oil and lemon dressing, or a creamy dressing like ranch or blue cheese for a different flavor.

7. How do I ensure the steak is cooked properly?

To cook the steak to your desired doneness, use a meat thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium, and 160°F for well-done.

8. Can I skip the gremolata?

Yes, if you’re short on time, you can skip the gremolata, but it adds a fresh burst of flavor that complements the other ingredients beautifully.

9. How long can I store the leftover steak and salad?

The leftover steak and salad ingredients can be stored separately in the fridge for up to 2 days. The dressing and gremolata should be added just before serving.

10. Can I make this salad without cheese?

Yes, you can make the salad without Gorgonzola or substitute it with another cheese like Parmesan or mozzarella if you prefer.

Conclusion

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty and flavorful dish that combines the best of summer grilling with fresh, vibrant ingredients. The tender grilled steak, smoky corn, creamy Gorgonzola, and tangy balsamic vinaigrette create a perfectly balanced salad that’s ideal for any occasion. Whether it’s a weeknight dinner or a weekend BBQ, this salad is sure to impress!

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