Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish combining tender marinated sirloin steak, charred sweet corn, crisp endive and mixed greens, crumbled Gorgonzola cheese, and a tangy balsamic vinaigrette finished with fresh gremolata. Perfect for a light but satisfying lunch or dinner, this salad balances smoky, fresh, tangy, and creamy elements for a harmonious meal.
Ingredients
Scale
Steak and Marinade
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
Salad Components
- 4 ounces crumbled Gorgonzola cheese
- 2 heads endive lettuce, chopped or separated into leaves
- 6 cups mixed spring greens
- 1 corn on the cob
Vinaigrette
- ½ cup extra virgin olive oil (divided)
- Balsamic vinegar (from marinade or additional as desired, approx. 2 tablespoons)
- Salt and pepper, to taste
Gremolata
- Fresh minced basil (approx. 1 tablespoon)
- Fresh minced parsley (approx. 1 tablespoon)
- Lemon zest from 1 lemon
- 1 clove garlic, minced
Instructions
- Marinate the Steak: In a bowl, mix balsamic vinegar with garlic powder, salt, and pepper to create the marinade. Place the sirloin steak into a ziplock bag and pour in the marinade. Seal the bag and refrigerate for at least 30 minutes to allow flavors to absorb.
- Prepare the Gremolata: Combine minced basil, minced parsley, lemon zest, and minced garlic in a small bowl. Stir well and set aside for later use to add a fresh, zesty garnish.
- Grill the Corn: Heat your grill to medium-high. Place the whole corn cob on the grill and cook for about 10 minutes, turning occasionally, until the corn is charred in spots. Remove from grill and allow to cool. Once cooled, slice off the kernels with a sharp knife.
- Grill the Steak: Preheat the grill to medium-high heat. Remove steak from marinade, discard marinade. Grill steak for 4-5 minutes per side, or until it reaches your preferred level of doneness (medium-rare recommended). Remove steak from grill and let it rest for 5 minutes before slicing thinly against the grain to ensure tenderness.
- Make the Vinaigrette: In a small bowl, whisk together the remaining extra virgin olive oil, some balsamic vinegar if desired, salt, and black pepper to taste until well emulsified.
- Assemble the Salad: In a large mixing bowl, combine mixed spring greens, chopped endive, grilled corn kernels, and crumbled Gorgonzola cheese. Add half of the vinaigrette and half of the gremolata, tossing gently to coat everything evenly.
- Plate and Finish: Divide the salad among serving plates. Top each salad with slices of the grilled sirloin steak. Drizzle the remaining vinaigrette and gremolata over the steak and salad to add extra flavor before serving.
Notes
- For best results, use a fresh sirloin steak of good quality.
- Allowing the steak to rest after grilling helps retain juices and ensures tenderness.
- Gremolata can be customized with additional herbs or adjusted for taste.
- If you don’t have a grill, the steak and corn can be cooked on a grill pan or in a broiler, though charring may be less pronounced.
- Leftover grilled corn can be stored and used in other dishes within 2 days.
