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Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn
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Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant, flavor-packed dish that’s perfect for summer gatherings or a quick weeknight dinner. The star of this salad is juicy sirloin steak marinated in a tangy balsamic vinaigrette, paired with creamy Gorgonzola cheese and sweet grilled corn. Tossed together with fresh cherry tomatoes, red onion, and a mix of seasonal greens, this salad not only pleases the palate but also provides a nutritious meal that will leave you feeling satisfied. With its delightful fusion of textures and flavors, this dish is sure to impress at any table.

Ingredients

Scale
  • 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
  • 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
  • 2 tablespoons basil leaves, minced
  • 2 tablespoons parsley, minced
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • 3 tablespoons balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon dijon mustard
  • Dash of salt and fresh ground black pepper

Instructions

  1. Marinate the steak by mixing balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper in a bowl. Coat the steak in the marinade and refrigerate for 30 minutes.
  2. Prepare gremolata by combining minced basil, parsley, lemon zest, and garlic in a small bowl.
  3. Grill the corn on medium-high heat for about 10 minutes until charred. Let cool before cutting off the kernels.
  4. Grill the marinated steak for 4-5 minutes per side until cooked to your liking; allow to rest before slicing thinly against the grain.
  5. Whisk together ingredients for vinaigrette: balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
  6. In a large bowl, combine mixed greens, endive lettuce, cherry tomatoes, red onion, Gorgonzola cheese, sliced corn kernels, and half of the vinaigrette and gremolata.
  7. Serve topped with sliced steak and additional gremolata and vinaigrette as desired.

Nutrition

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