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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 delightful fusion of flavors that brings together tender grilled steak, creamy gorgonzola cheese, and sweet, smoky grilled corn, all on a bed of fresh greens. This vibrant salad is perfect for those busy weeknights or family gatherings when you want to impress without spending hours in the kitchen. With its combination of hearty protein and refreshing vegetables, this dish not only satisfies but also nourishes. Enjoy every bite as you savor the bright flavors and textures!

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
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon dijon mustard
  • Dash of salt and fresh ground black pepper

Instructions

  1. In a medium bowl, stir together all the marinade ingredients. Place your steaks in a large ziplock bag, pour in that delicious marinade, seal it tight, and give it a good shake to coat everything evenly. Let it chill in the fridge for 30 minutes.
  2. Combine minced basil leaves, parsley, lemon zest, and garlic in a small bowl. Set aside.
  3. Preheat your grill pan or outdoor grill to medium-high heat. Drizzle olive oil on your corn cob and sprinkle with salt and pepper. Grill each side until grill marks appear, about 10 minutes total. Once done, let it cool before slicing off the kernels.
  4. Remove your marinated steak from the fridge and place it on the hot grill or grill pan. Grill each side for about 4-5 minutes if you like it rare to medium rare. After grilling, let it rest on a plate for five minutes before slicing against the grain.
  5. In a small bowl, whisk together all vinaigrette ingredients until well combined. Toss half of your vinaigrette and gremolata along with mixed greens, endives, tomatoes, gorgonzola cheese crumbles, sliced corn kernels, and red onion. Mix gently.
  6. Lay those beautifully sliced steak pieces on top of your salad. Drizzle with remaining gremolata and vinaigrette as desired.

Nutrition

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