Description
Balsamic Steak Gorgonzola Salad with Grilled Corn is a bold, flavor-packed dinner salad featuring juicy balsamic-marinated sirloin, smoky grilled corn, creamy Gorgonzola, fresh greens, and a bright homemade vinaigrette. Perfect for a satisfying weeknight meal or an impressive summer gathering.
Ingredients
Scale
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, chopped into 2-inch pieces
- 6 cups mixed spring greens
- 1 corn on the cob, husk removed
- 1 tablespoon extra virgin olive oil (for corn)
- Salt and pepper to taste
For the Gremolata
- 2 tablespoons fresh basil, minced
- 2 tablespoons fresh 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 salt and fresh ground black pepper
Instructions
- Marinate the steak:
In a bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon, garlic powder, salt, and pepper. Place steak in a zip-top bag, pour marinade over it, seal, and refrigerate for 30 minutes. - Prepare the gremolata:
In a small bowl, mix basil, parsley, garlic, and lemon zest. Set aside. - Grill the corn:
Preheat grill or grill pan to medium-high heat. Drizzle corn with olive oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender (about 10 minutes). Let cool and slice kernels off the cob. - Grill the steak:
Remove steak from fridge. Grill 4–5 minutes per side for rare to medium-rare, depending on thickness. Rest for 5 minutes, then slice thinly against the grain. - Make the vinaigrette:
Whisk together balsamic vinegar, olive oil, Dijon, salt, and pepper until emulsified. - Assemble the salad:
In a large bowl, toss mixed greens, endive, tomatoes, red onion, grilled corn, Gorgonzola, half the vinaigrette, and half the gremolata. - Finish and serve:
Top with sliced steak. Drizzle with remaining vinaigrette and gremolata. Serve immediately.
Notes
- Let steak rest before slicing to keep it juicy.
- Slice steak against the grain for tenderness.
- For milder flavor, substitute feta for Gorgonzola.
- You can prep vinaigrette and gremolata up to 2 days in advance.
- If you don’t have a grill, use a cast iron skillet.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg