Description
A quick and healthy meal, this Balsamic Steak Gorgonzola Salad with Grilled Corn features juicy grilled steak, sweet corn, fresh greens, and a zesty gremolata, perfect for beginners.
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, roughly chopped
- 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 (for vinaigrette)
- 1/2 cup extra virgin olive oil (for vinaigrette)
- 1/2 teaspoon Dijon mustard (for vinaigrette)
- Dash of salt and fresh ground black pepper (for vinaigrette)
Instructions
- In a medium bowl, mix balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place steak in a ziplock bag, pour in the marinade, seal, and refrigerate for 30 minutes.
- In a small bowl, combine minced basil, parsley, lemon zest, and garlic to make the gremolata. Set aside.
- Preheat a grill or grill pan to medium-high heat. Drizzle the corn with olive oil and season with salt and pepper. Grill the corn until charred, about 10 minutes, turning occasionally. Let cool and cut kernels from the cob.
- Grill the steak for 4-5 minutes per side for medium-rare. Let the steak rest for 5 minutes before slicing thinly against the grain.
- Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to prepare the vinaigrette.
- In a large bowl, toss spring greens, endive, cherry tomatoes, red onion, crumbled Gorgonzola, grilled corn, half the gremolata, and half the vinaigrette.
- Top the salad with sliced steak and drizzle with the remaining gremolata and vinaigrette before serving.
Notes
- If veggies or corn char too quickly, move them to a cooler spot on the grill.
- Use a hot cast-iron skillet if you don’t have a grill.
- Prep gremolata and vinaigrette a day ahead to save time.
- Store steak and salad separately to keep greens fresh.
- Adjust grilling time based on the steak’s thickness for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 large salad
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg