Description
A vibrant and flavorful Balsamic Steak Gorgonzola Salad featuring juicy grilled sirloin steak, sweet grilled corn, tangy balsamic vinaigrette, and crumbled Gorgonzola cheese, tossed with fresh endive and spring greens for a satisfying and elegant meal.
Ingredients
Steak and Marinade
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Salad Components
- 1 cup cherry tomatoes, halved
- 1/2 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)
Gremolata
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- Marinate the steak: In a medium-sized bowl, stir together balsamic vinegar, Worcestershire sauce, extra virgin olive oil, Dijon mustard, garlic powder, salt, and black pepper to create the marinade. Place the sirloin steaks in a large ziplock bag, pour the marinade over the steaks, seal the bag tightly, and shake to coat the meat evenly. Refrigerate the marinating steaks for 30 minutes to absorb flavors.
- Make the gremolata: In a small bowl, combine the minced basil, minced parsley, minced garlic, and lemon zest. Mix well and set aside; this fresh herb mixture will add bright flavor to the salad and steak.
- Grill the corn: Preheat a cast iron grill pan over medium-high heat or prepare an outdoor grill. Drizzle the corn on the cob with 1 tablespoon of olive oil, then season with salt and freshly ground black pepper liberally. Using tongs, place the corn on the hot grill. Cook the corn, turning occasionally, until grill marks appear and the kernels are slightly softened, about 10 minutes total. Remove the corn from heat and allow it to cool before slicing off the kernels from the cob.
- Grill the steak: Remove the steak from the refrigerator and place it on the hot grill or grill pan. Grill for 4 to 5 minutes on each side to achieve a rare to medium-rare doneness. Once cooked, transfer the steak to a plate and allow it to rest for five minutes to redistribute juices. After resting, slice the steak thinly against the grain for tenderness.
- Prepare the vinaigrette: In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and black pepper until emulsified and smooth.
- Toss the salad: In a large bowl, combine half of the vinaigrette and half of the gremolata with the mixed spring greens, chopped endive lettuce, halved cherry tomatoes, sliced red onion, crumbled Gorgonzola cheese, and the grilled corn kernels. Toss gently to evenly distribute the ingredients and dress the greens.
- Assemble and serve: Arrange the sliced grilled steak on top of the dressed salad. Drizzle with the remaining gremolata and vinaigrette to taste. Serve immediately for a fresh, colorful, and hearty salad experience.
Notes
- For best results, use fresh, high-quality sirloin steak and fresh herbs in the gremolata.
- Adjust steak grilling time according to your preferred doneness.
- Grilled corn adds sweetness and smokiness that complements the tangy vinaigrette and creamy Gorgonzola.
- This salad is best served immediately after assembly to keep the greens crisp and steak juicy.
- You can substitute the endive with radicchio or arugula for a different flavor profile.
