Balsamic Steak Gorgonzola Salad with Grilled Corn
A vibrant, hearty dish featuring tender grilled sirloin steak on a bed of mixed greens with grilled corn, cherry tomatoes, and Gorgonzola cheese, all tied together with a homemade balsamic vinaigrette.
Ingredients
For the Salad
- 1 lb Sirloin steak Juicy and full of flavor, it provides the perfect protein base.
- 2 tbsp Basil Fresh leaves for a hint of herbaceous freshness.
- 1 cup Cherry tomatoes Sweet pops of flavor that brighten the dish.
- 1 each Corn on the cob Grilled to perfection for a touch of smokiness.
- 2 heads Endive lettuce Refreshing and crunchy, they add lovely texture.
- 1 clove Garlic For that essential savory undertone.
- 1/4 tsp Garlic powder A quick flavor booster.
- 6 cups Mixed spring greens A fantastic base for your salad.
- 1 tbsp Lemon zest For a refreshing citrus note.
- 2 tbsp Parsley Freshly chopped for garnish and flavor.
- 1/2 each Red onion Thinly sliced for a bit of sharpness.
- 5 tbsp Balsamic vinegar The star of the vinaigrette, adding depth and tanginess.
- 1 tsp Dijon mustard For a touch of warmth and flavor.
- 1 tbsp Worcestershire sauce To deepen the umami profile.
- 1/4 tsp Black pepper, ground For seasoning.
- 1/2 tsp Salt, coarse Enhancing all flavors.
- 1 dash Salt and fresh ground black pepper To taste.
- 13/16 cup Extra virgin olive oil The perfect base for your vinaigrette.
- 4 oz Gorgonzola cheese Crumble for a rich, creamy finish.
Instructions
Preparation
- Preheat your grill to medium-high heat, ensuring a great sear for your steak.
- Season the sirloin steak liberally with coarse salt and freshly ground black pepper. Grill for about 4-5 minutes on each side for a medium-rare outcome. After grilling, let it rest for a few minutes before slicing.
- Grill the corn on the cob, turning occasionally until it’s cooked through and has a lovely char, about 10 minutes.
- Once the corn has cooled down, carefully remove the kernels from the cob using a sharp knife to harvest all the delicious bites.
Making the Vinaigrette
- In a bowl, whisk together the balsamic vinegar, Dijon mustard, Worcestershire sauce, garlic powder, lemon zest, and olive oil to create a tangy vinaigrette. Season this mixture with salt and pepper to taste.
Assembly
- In a large bowl, toss the mixed greens, cherry tomatoes, sliced red onion, and grilled corn. Drizzle the prepared vinaigrette over the salad and gently mix to combine.
- Top the salad with the sliced steak, crumbled Gorgonzola, and a sprinkle of freshly chopped basil and parsley for added color and flavor.
- Serve immediately, and consider garnishing with extra lemon zest for a beautiful presentation.
Notes
Make the vinaigrette ahead of time for better flavor integration. You can substitute with pre-grilled or canned corn for quicker preparation. Consider adding avocado slices for richness or customizing the greens.