Description
A vibrant and flavorful Gorgonzola Salad with Grilled Corn and tender sirloin steak, tossed with a zesty gremolata and balsamic vinaigrette. Perfect for a fresh, quick meal with a delightful balance of smoky, tangy, and savory flavors.
Ingredients
Steak Marinade
- 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
Salad
- 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)
Gremolata
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
Balsamic Vinaigrette
- 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
- Marinate the Steak: In a medium bowl, stir together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and black pepper to create the marinade. Place the sirloin steaks into a large ziplock bag, pour in the marinade, seal the bag, and shake well to coat the steaks evenly. Refrigerate for 30 minutes to allow flavors to infuse.
- Prepare the Gremolata: In a small bowl, combine the minced basil, parsley, lemon zest, and minced garlic. This mixture will add fresh, herbaceous notes to the salad and steak.
- Grill the Corn: Preheat a cast iron grill pan over medium-high heat or prepare an outdoor grill. Drizzle the corn on the cob with 1 tablespoon of olive oil and season generously with salt and pepper. Place the corn on the grill using tongs, turning occasionally, until grill marks form and the kernels are tender, about 10 minutes. Remove and let cool, then carefully slice the kernels off the cob.
- Grill the Steak: Remove the steak from the marinade and place it on the hot grill or grill pan. Grill each side for 4-5 minutes for rare to medium rare doneness. Once cooked, transfer the steak to a plate and let it rest for five minutes to keep juices inside. Slice thinly against the grain for tender pieces.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and black pepper until emulsified to create a smooth dressing.
- Toss the Salad: In a large bowl, combine half of the vinaigrette and half of the gremolata with the mixed greens, chopped endives, halved cherry tomatoes, crumbled Gorgonzola, grilled corn kernels, and thinly sliced red onion. Toss gently to combine all the ingredients well.
- Assemble and Serve: Arrange the sliced steak on top of the tossed salad. Drizzle the remaining gremolata and vinaigrette over the steak and salad as desired. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- For best flavor, let the steak marinate for the full 30 minutes but no longer than 2 hours to avoid overpowering the meat.
- Use a sharp knife to slice the corn kernels off the cob carefully after grilling to maintain their bite.
- The gremolata adds vibrant freshness; feel free to add more herbs according to your preference.
- This salad pairs well with crusty bread or a light white wine such as Sauvignon Blanc.
- For a vegetarian version, omit the steak and add grilled portobello mushrooms or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American