Balsamic Steak Gorgonzola Salad (Print Version)
Juicy marinated sirloin topped with gorgonzola, grilled corn and fresh herbs, served over vibrant greens with balsamic vinaigrette.
# Ingredients:
→ Marinade
01 -
1 lb sirloin steak
02 -
2 tablespoons balsamic vinegar
03 -
1 tablespoon Worcestershire sauce
04 -
1/4 cup extra virgin olive oil
05 -
1/2 teaspoon dijon mustard
06 -
1/4 teaspoon garlic powder
07 -
1/2 teaspoon coarse salt
08 -
1/4 teaspoon ground black pepper
→ Salad
09 -
1 cup cherry tomatoes, halved
10 -
1/2 red onion, thinly sliced
11 -
4 ounces Gorgonzola cheese, crumbled
12 -
2 heads endive lettuce, roughly chopped into 2 inch pieces
13 -
6 cups mixed spring greens
14 -
1 corn on the cob, husk removed
15 -
1 tablespoon extra virgin olive oil, for drizzling corn
→ Gremolata
16 -
2 tablespoons basil leaves, minced
17 -
2 tablespoons parsley, minced
18 -
1 clove garlic, minced
19 -
1 tablespoon lemon zest
→ Balsamic Vinaigrette
20 -
3 tablespoons balsamic vinegar
21 -
1/2 cup extra virgin olive oil
22 -
1/2 teaspoon dijon mustard
23 -
Dash of salt and fresh ground black pepper
# Steps to Follow:
01 -
In a medium-sized bowl, stir together the marinade ingredients. Place the steak in a large ziplock bag, pour the marinade over it, seal the bag, and shake to coat. Refrigerate for 30 minutes.
02 -
Combine minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
03 -
Preheat a grill pan or outdoor grill to medium-high heat. Drizzle the corn with olive oil, and season with salt and pepper. Use tongs to place the corn on the heated grill. Cook for about 10 minutes, turning to achieve grill marks on all sides. Remove from heat and let cool. Slice the kernels off the cob.
04 -
Remove the steak from the marinade and place it on the grill. Cook for 4-5 minutes per side for rare to medium-rare. Remove from the grill, let rest for 5 minutes, and then slice thinly against the grain.
05 -
In a small bowl, whisk together balsamic vinegar, olive oil, dijon mustard, salt, and pepper.
06 -
In a large bowl, toss together half of the vinaigrette, half of the gremolata, the mixed greens, endive lettuce, cherry tomatoes, Gorgonzola cheese, grilled corn kernels, and red onion.
07 -
Arrange the sliced steak over the salad and drizzle with the remaining gremolata and vinaigrette. Serve immediately.
# Additional Notes:
01 -
Allow the steak to rest after grilling for optimum tenderness.