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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

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A hearty Balsamic Steak Gorgonzola Salad with grilled corn, creamy Gorgonzola, juicy tomatoes, and a tangy balsamic vinaigrette, topped with gremolata and fresh mixed greens.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings
  • Category: Salad
  • Method: Grilled
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

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

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

Instructions

  1. In a medium-sized bowl, mix together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and black pepper. Place the steak in a ziplock bag, pour the marinade over it, seal the bag, and shake to coat evenly. Chill for at least 30 minutes.
  2. In a small bowl, combine basil, parsley, garlic, and lemon zest to make the gremolata. Set aside.
  3. Preheat a grill or grill pan to medium-high heat. Drizzle the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, for about 10 minutes until grill marks form. Let the corn cool before slicing off the kernels.
  4. Remove the steak from the marinade and grill for 4-5 minutes per side for rare to medium-rare. Transfer the steak to a plate and let it rest for 5 minutes before slicing thinly against the grain.
  5. To make the balsamic vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and black pepper in a small bowl. Set aside.
  6. In a large bowl, toss mixed greens, endive, tomatoes, red onion, Gorgonzola, and grilled corn with half of the vinaigrette and half of the gremolata. Top with the sliced steak and drizzle with the remaining vinaigrette and gremolata.
  7. Serve immediately and enjoy!

Notes

  • For extra toppings, add roasted bell peppers, cucumbers, or avocado.
  • If you don’t have Gorgonzola, substitute with blue cheese, feta, or goat cheese.
  • To add a spicy kick, mix chili powder or cayenne pepper into the gremolata or vinaigrette.
  • If you prefer, boil or steam the corn instead of grilling it.
  • For a vegetarian version, substitute the steak with grilled portobello mushrooms or tofu.

Nutrition

Find it online: https://cheftinaskitchen.com/balsamic-steak-gorgonzola-salad-with-grilled-corn-recipe/