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Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn

A refreshing Balsamic Steak Gorgonzola Salad with Grilled Corn, perfect for summer grilling and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 3 servings
Calories 620 kcal

Equipment

  • grill pan
  • Mixing Bowls
  • ziplock bag

Ingredients
  

For the Marinade

  • 1 lb sirloin steak
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup extra virgin olive oil
  • ½ teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

For the Salad

  • 1 cup cherry tomatoes halved
  • ½ medium red onion thinly sliced
  • 4 ounces Gorgonzola cheese crumbled
  • 2 heads endive lettuce outer leaves removed, halved and roughly chopped
  • 6 cups mixed spring greens
  • 1 cob corn husks removed
  • 1 tablespoon extra virgin olive oil for drizzling corn

For the Gremolata

  • 2 tablespoons basil leaves minced
  • 2 tablespoons parsley minced
  • 1 clove garlic minced
  • 1 tablespoon lemon zest

For the Balsamic Vinaigrette

  • 3 tablespoons balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon dijon mustard
  • 1 dash salt
  • 1 dash fresh ground black pepper

Instructions
 

Marination and Preparation

  • Marinate the steak: In a medium bowl, stir together ingredients for the marinade. Place steaks in a ziplock bag, pour marinade over, seal, and chill for 30 minutes.
  • Make the gremolata by combining basil, parsley, lemon zest, and garlic in a small bowl. Set aside.

Grilling

  • Preheat a grill pan or outdoor grill at medium-high heat. Drizzle corn with olive oil, sprinkle with salt and pepper, and grill for about 10 minutes, turning until grill marks form.
  • Grill the marinated steak for 4-5 minutes on each side for rare to medium rare. Remove and let rest for 5 minutes, then slice against the grain.

Assembly

  • In a bowl, whisk together the vinaigrette ingredients. Toss half of the vinaigrette, gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion.
  • Lay sliced steak on top of the salad and drizzle with remaining gremolata and vinaigrette as desired.

Notes

This salad is versatile and can be adjusted based on available ingredients.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 40gProtein: 42gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg
Keyword Balsamic Vinaigrette, gorgonzola salad, grilled salad, healthy salad, steak salad, summer salad
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