In the world of culinary delights, salads have transformed from mere side dishes to centerpieces of the dining experience. Among these, the Balsamic Steak Gorgonzola Salad with Grilled Corn stands out as a testament to the harmony of flavors and textures that can be achieved with careful selection and preparation of ingredients. This dish not only offers a balanced meal but also brings a delightful fusion of savory steak, tangy cheese, and the sweet crunch of grilled corn, all dressed in a vibrant balsamic vinaigrette.
Ingredients:
For the 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
For the Salad:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 2 heads endive lettuce, halved and roughly chopped
- 6 cups mixed spring greens
- 1 corn on the cob, husk 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
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Directions:
- Marinate the Steak: Combine the marinade ingredients in a bowl. Place the steak in a ziplock bag, pour the marinade over it, seal, and shake to coat. Chill for 30 minutes.
- Prepare the Gremolata: Mix basil, parsley, lemon zest, and garlic in a small bowl and set aside.
- Grill the Corn: Preheat your grill to medium-high. Drizzle the corn with olive oil, season with salt and pepper, and grill, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let cool, then slice the kernels off the cob.
- Grill the Steak: Remove the steak from the marinade and grill 4-5 minutes per side for rare to medium rare. Let it rest for five minutes, then slice thinly against the grain.
- Make the Vinaigrette: Whisk together the vinaigrette ingredients in a small bowl.
- Assemble the Salad: In a large bowl, toss the mixed greens, endives, tomatoes, gorgonzola, grilled corn, and red onion with half of the vinaigrette and gremolata. Top with the sliced steak, drizzle with the remaining vinaigrette and gremolata.
Nutritional Information:
- Calories: 550 kcal per serving
- Servings: 2-3
This Balsamic Steak Gorgonzola Salad with Grilled Corn recipe brings together an array of textures and flavors that are sure to impress. From the tender juiciness of the marinated steak to the creamy bite of Gorgonzola and the sweet char of grilled corn, every ingredient works in concert to create a dish that’s as nutritious as it is delicious. Whether you’re looking to impress guests at a dinner party or simply treating yourself to a gourmet salad at home, this recipe promises a culinary experience that’s both satisfying and sophisticated. Enjoy the blend of savory, sweet, and tangy elements that make this salad a standout dish in any meal lineup.
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Balsamic Steak Gorgonzola Salad with Grilled Corn
- Total Time: 30 minutes
- Yield: 2-3 1x
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant celebration of summer flavors, combining the rich, savory taste of marinated steak with the crisp freshness of a variety of greens. The added sweetness of grilled corn and the sharpness of Gorgonzola cheese create a multifaceted dish that is both indulgent and refreshing. The homemade balsamic vinaigrette and gremolata add layers of tangy and herbaceous notes, making every bite a delightful experience.
Ingredients
For the 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
For the 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
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
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-size bowl, stir together ingredients for the marinade. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
Preheat a cast-iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
In a small bowl, whisk together ingredients for vinaigrette.
Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.
Prep Time: | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 2-3 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes