Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn

In the cozy embrace of summer evenings, when the air is warm and the backyard grill is calling, there’s nothing quite like a vibrant and hearty salad to fill our hearts and bellies. This Balsamic Steak Gorgonzola Salad with Grilled Corn is more than just a meal; it’s a celebration of flavors, a medley that evokes cherished memories of barbecues and sunlit gatherings. As I toss together the creamy Gorgonzola, sweet grilled corn, and tender marinated sirloin steak, I am reminded of those delightful moments spent with loved ones. This salad isn’t just an easy weeknight dinner; it’s a dish that gathers friends and family around the table, basking in shared stories and laughter. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights or last-minute gatherings, this recipe comes together in just 30 minutes!
• Flavor-Packed: The sweet notes of balsamic, paired with the boldness of Gorgonzola and the freshness of grilled corn make every bite a delight.
• Customizable: Whether you want to switch up the greens or add some extra toppings, this salad is a canvas for your culinary creativity.
• Crowd-Pleasing: Ideal for gatherings, this salad is sure to impress your guests and become a new favorite.
• Nutritious: With a hearty mix of greens, protein from steak, and the goodness of fresh vegetables, this salad is not only delicious but wholesome, perfect for your summer meals!

Ingredients You’ll Need for Balsamic Steak Gorgonzola Salad with Grilled Corn

• 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, 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)

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

1. Marinate the steak: In a medium-sized bowl, stir together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the sirloin steaks in a large ziplock bag and pour the marinade over. Seal the bag and shake to coat. Chill in the fridge for 30 minutes.

2. Make the gremolata: Combine the minced basil, parsley, lemon zest, and garlic. Set aside.

3. Preheat the grill: Drizzle the corn with olive oil and sprinkle with salt and pepper. Grill until kernels are softened, about 10 minutes.

4. Grill the steak: Grill the marinated steak for 4-5 minutes per side for desired doneness. Let rest, then slice thinly.

5. Whisk the vinaigrette: Mix balsamic vinegar, olive oil, Dijon mustard, and seasoning together in a bowl until well combined.

6. Toss the salad: In a large bowl, combine the vinaigrette, gremolata, greens, endives, tomatoes, Gorgonzola, corn, and onion. Toss gently to mix.

7. Serve: Lay steak on top, drizzle with remaining gremolata and vinaigrette. Toss gently before serving.

Fun Ways to Customize It

• Add Nuts: Toss in some crunchy walnuts or pecans for an extra layer of texture that complements the creamy cheese.
• Switch the Cheese: If Gorgonzola isn’t your favorite, try feta or goat cheese for a different flavor profile.
• Spice it Up: Add some sliced jalapeños or a pinch of red pepper flakes for a zesty kick.
• Grilled Vegetables: Incorporate other grilled veggies like bell peppers or zucchini for additional flavor and nutrients.

Chef Emma’s Helpful Tips

• Marinate Overnight: For even more depth of flavor, marinate the steak overnight. Just remember to bring it to room temperature before grilling!
• Use Fresh Ingredients: The fresher the vegetables, the better your salad will taste. Try to source local produce for a delightful twist.
• Storage: This salad is best served fresh, but if you have leftovers, store the salad and vinaigrette separately in the fridge for up to two days.
• Slicing Steak: To get tender slices, always cut against the grain of the meat for maximum tenderness.

What’s Inside – Nutrition Breakdown

• Serving Size: 1 large salad
• Calories: 550
• Carbohydrates: 27g
• Sugar: 5g
• Fat: 36g
• Protein: 36g
• Sodium: 680mg

Frequently Asked Questions

Can I make this ahead?
Yes! You can marinate the steak and prepare the gremolata ahead of time for quick assembly later.

Can I use different ingredients?
Absolutely! Feel free to mix in other seasonal vegetables or swap the protein based on your preference.

How do I store leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days, but it’s best eaten fresh.

How long does it last?
Ideally, this salad is best enjoyed the day you make it. Leftovers can last up to two days but may lose their crispness over time.

A Cozy Closing Note

As the days grow longer and the sun shines brighter, let this Balsamic Steak Gorgonzola Salad with Grilled Corn be a reminder of the simple pleasures that come with gathering around the table. With its rich flavors and vibrant colors, it’s not just a dish, but a heartfelt invitation to relive cherished moments with those you love. Save this recipe to your summer gathering board so it’s ready for your next cozy cookout!