Balsamic Steak Gorgonzola Salad with Grilled Corn
A hearty salad combining marinated sirloin steak, creamy Gorgonzola cheese, and grilled corn atop a bed of fresh greens, perfect for summer dining.
Ingredients
Salad Components
- 6 cups Mixed spring greens
- 1 cup Cherry tomatoes, halved
- 2 heads Endive lettuce, chopped
- 1/2 Red onion, thinly sliced
- 1 Corn on the cob, grilled
Steak & Dressing
- 1 lb Sirloin steak Generously season with salt and pepper
- 5 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 clove Garlic, minced
- 1/4 tsp Garlic powder
- 1 tbsp Lemon zest, freshly grated
- 1/3 cup Extra virgin olive oil Use for vinaigrette
Garnish
- 4 oz Gorgonzola cheese, crumbled
- 2 tbsp Basil leaves, freshly chopped
- 2 tbsp Parsley, freshly chopped
- 1/4 tsp Ground black pepper
- 1/2 tsp Coarse salt
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Generously season the sirloin steak with coarse salt and pepper.
- Grill the steak, cooking for about 4-5 minutes per side for medium-rare.
- Remove the steak from the grill and let it rest while grilling the corn.
- Grill the corn for about 10 minutes until charred and cooked.
Salad Assembly
- Whisk together balsamic vinegar, Dijon mustard, Worcestershire sauce, garlic, garlic powder, lemon zest, and olive oil in a mixing bowl.
- In a large bowl, toss mixed greens, cherry tomatoes, red onion, and grilled corn.
- Drizzle the vinaigrette over the salad and mix well.
- Slice the rested steak thinly against the grain and arrange it on top of the salad.
- Sprinkle Gorgonzola, basil, and parsley over the salad.
- Serve immediately, optionally garnished with lemon zest.
Notes
Try marinating the steak for enhanced flavors and add toasted nuts for crunch. Substitute Gorgonzola with feta or goat cheese for variations.