Balsamic Steak Gorgonzola Salad (Print)
Juicy steak with grilled corn, gorgonzola, tomatoes, tangy gremolata, and crisp greens in a balsamic vinaigrette.
# What You'll Need:
→ 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
→ 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
# How to Make It:
01 -
Stir together marinade ingredients in a medium bowl. Place steaks in a ziplock bag, pour marinade over them, seal and shake to coat. Refrigerate for 30 minutes.
02 -
Mix basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
03 -
Preheat a grill or cast iron grill pan to medium-high heat. Drizzle the corn cob with olive oil and season with salt and pepper. Grill each side for 10 minutes until grill marks form and kernels soften. Remove from heat and slice corn kernels off the cob.
04 -
Remove steak from the refrigerator. Grill on both sides for 4-5 minutes for rare to medium-rare. Remove from heat and let rest for 5 minutes. Slice thinly against the grain.
05 -
Whisk together balsamic vinegar, olive oil, dijon mustard, salt, and pepper in a small bowl.
06 -
Combine mixed greens, endive, tomatoes, gorgonzola, sliced corn, and red onion with half the vinaigrette and half the gremolata in a large bowl. Toss to mix.
07 -
Arrange sliced steak on top of the salad. Drizzle with the remaining gremolata and vinaigrette as desired.