Balsamic Steak Gorgonzola Salad with Grilled Corn
A vibrant salad featuring thinly sliced sirloin steak, creamy Gorgonzola cheese, sweet grilled corn, and a zesty balsamic vinaigrette, balancing savory and tangy flavors for a delightfully hearty dish.
Ingredients
For the Salad
- 1 lb Sirloin steak Beautifully marbled for flavor
- 1 cup Cherry tomatoes Juicy and vibrant
- 1 Corn Corn on the cob Sweet and crunchy
- 2 heads Endive lettuce Crisp and refreshing
- 6 cups Mixed spring greens Colorful and nutritious
- 1/2 Red onion Thinly sliced for bite
- 4 oz Gorgonzola cheese Crumbly and bold
- 2 tbsp Basil leaves Fresh and aromatic
- 2 tbsp Parsley Chopped, for garnishing
For the Vinaigrette
- 5 tbsp Balsamic vinegar Sweet and tangy
- 1 tsp Dijon mustard Extra flavor depth
- 1 tbsp Worcestershire sauce For umami
- 1 clove Garlic Minced for that aromatic kick
- 1/4 tsp Garlic powder For enhanced flavor
- 1 tbsp Lemon zest Zesty and bright
- 1/3 cup Extra virgin olive oil For richness
- 1/4 tsp Black pepper Ground for seasoning
- 1/2 tsp Coarse salt To taste
- 1 dash Salt and fresh ground black pepper To taste
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Season the sirloin steak generously with coarse salt and freshly ground black pepper.
Grilling
- Once the grill is hot, place the steak on it and grill for about 4-5 minutes on each side, or until it reaches your desired level of doneness.
- For medium-rare, aim for an internal temperature of about 135°F.
- Remove the steak from the grill and let it rest for 5-10 minutes to ensure the juices redistribute.
- After resting, slice the steak thinly against the grain.
- While the steak is resting, grill the corn on the cob, turning occasionally until cooked and lightly charred, about 10 minutes.
- Allow the corn to cool slightly, then carefully remove the kernels from the cob using a sharp knife.
Vinaigrette & Assembly
- In a bowl, whisk together balsamic vinegar, Dijon mustard, Worcestershire sauce, garlic powder, lemon zest, and olive oil. Adjust the seasoning with salt and pepper to taste.
- In a large bowl, combine mixed greens, halved cherry tomatoes, sliced red onion, and grilled corn.
- Drizzle the prepared vinaigrette over the salad and gently toss to combine.
- Plate the salad and top with sliced steak, crumbled Gorgonzola cheese, and a sprinkle of chopped basil and parsley.
- Garnish with additional lemon zest if desired and enjoy immediately.
Notes
To enhance flavors, consider marinating the steak with garlic and herbs for at least 30 minutes before grilling. You can add roasted bell peppers, nuts, or avocado for extra flavor. If pressed for time, substitute steak with pre-grilled chicken or another protein. Adjust vinaigrette acidity to taste.