Balsamic Steak Gorgonzola Salad (Print Version)
Marinated sirloin with grilled corn, Gorgonzola, and homemade balsamic vinaigrette - ready in just 30 minutes!
# 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, halved and 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 on 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
24 -
Fresh ground black pepper
# Steps to Follow:
01 -
Combine all marinade ingredients in a medium-sized bowl. 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 -
Mix basil, parsley, lemon zest, and minced garlic in a small bowl. Set aside.
03 -
Preheat a cast iron grill pan or outdoor grill to medium-high heat. Drizzle the corn on the cob with 1 tablespoon olive oil and season with salt and pepper. Grill on all sides until grill marks form and kernels soften, about 10 minutes. Remove and let cool, then slice kernels off the cob.
04 -
Remove the steak from the fridge. Grill both sides for 4-5 minutes for rare to medium-rare. Let rest for 5 minutes and slice thinly against the grain.
05 -
Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl.
06 -
In a large bowl, toss mixed greens, endives, tomatoes, Gorgonzola, sliced corn, red onion, half the gremolata, and half the vinaigrette. Arrange sliced steak on top of the salad and drizzle with remaining gremolata and vinaigrette as desired.
# Additional Notes:
01 -
Letting the steak rest before slicing allows juices to redistribute, enhancing its tenderness and flavor.
02 -
For extra flavor, grill the corn until slightly charred for a smoky taste that complements the salad.