Name: Balsamic Steak Gorgonzola Salad with Grilled Corn
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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)

Description

A vibrant and hearty salad featuring marinated sirloin steak, creamy Gorgonzola, and sweet grilled corn, perfect for summer gatherings.

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, 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)

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Instructions

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.
Make the gremolata: Combine the minced basil, parsley, lemon zest, and garlic. Set aside.
Preheat the grill: Drizzle the corn with olive oil and sprinkle with salt and pepper. Grill until kernels are softened, about 10 minutes.
Grill the steak: Grill the marinated steak for 4-5 minutes per side for desired doneness. Let rest, then slice thinly.
Whisk the vinaigrette: Mix balsamic vinegar, olive oil, Dijon mustard, and seasoning together in a bowl until well combined.
Toss the salad: In a large bowl, combine the vinaigrette, gremolata, greens, endives, tomatoes, Gorgonzola, corn, and onion. Toss gently to mix.
Serve: Lay steak on top, drizzle with remaining gremolata and vinaigrette. Toss gently before serving.

Notes

For more flavor, marinate the steak overnight. Use fresh vegetables for the best taste.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 large salad
Calories: 550
Sugar: 5g
Sodium: 680mg
Fat: 36g
Saturated Fat: 10g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 36g
Cholesterol: 70mg