Balsamic Steak Gorgonzola Salad (Printer-Friendly Format)
Juicy marinated sirloin with grilled corn, gorgonzola, and fresh vegetables topped with tangy balsamic vinaigrette and herb gremolata.
# Ingredients You'll Need:
→ Marinade
01 -
1 lb sirloin steak
02 -
2 tablespoons balsamic vinegar
03 -
1 tablespoon Worcestershire sauce
04 -
1/4 cup extra virgin olive oil
05 -
1/2 teaspoon dijon mustard
06 -
1/4 teaspoon garlic powder
07 -
1/2 teaspoon coarse salt
08 -
1/4 teaspoon ground black pepper
→ Salad
09 -
1 cup cherry tomatoes, halved
10 -
1/2 red onion, thinly sliced
11 -
4 ounces Gorgonzola cheese, crumbled
12 -
2 heads endive lettuce, halved and chopped into 2-inch pieces
13 -
6 cups mixed spring greens
14 -
1 corn on the cob, husk removed
15 -
1 tablespoon extra virgin olive oil, for drizzling corn
→ Gremolata
16 -
2 tablespoons basil leaves, minced
17 -
2 tablespoons parsley, minced
18 -
1 clove garlic, minced
19 -
1 tablespoon lemon zest
→ Balsamic Vinaigrette
20 -
3 tablespoons balsamic vinegar
21 -
1/2 cup extra virgin olive oil
22 -
1/2 teaspoon dijon mustard
23 -
Dash of salt and freshly ground black pepper
# Step-by-Step Instructions:
01 -
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.
02 -
Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
03 -
Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn with 1 tablespoon olive oil and sprinkle with salt and pepper. Place on the heated grill. Cook each side until grill marks form and the corn kernels are softened, about 10 minutes total. Remove and let cool. Slice kernels off the cob.
04 -
Remove the steak from the fridge. Grill both sides for 4-5 minutes for rare to medium rare. Remove and let rest for 5 minutes. Slice thinly against the grain.
05 -
Whisk together ingredients for the vinaigrette in a small bowl.
06 -
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 the salad. Drizzle steak and salad with remaining gremolata and vinaigrette as desired.
# Additional Information:
01 -
The steak is best grilled to rare or medium-rare for optimal tenderness and flavor.
02 -
You can prep the gremolata and vinaigrette in advance to save time.