Description

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a fresh, hearty salad packed with juicy balsamic-marinated steak, sweet charred corn, creamy Gorgonzola cheese, crisp greens, and a bright homemade gremolata. Finished with a flavorful balsamic vinaigrette, this restaurant-quality salad is perfect for summer dinners, entertaining, or a satisfying lunch.

Ingredients

Scale

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, chopped
6 cups mixed spring greens
1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil

For the Gremolata

2 tablespoons basil leaves, minced
2 tablespoons parsley, minced
1 garlic clove, 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
Salt and freshly ground black pepper, to taste

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Instructions

In a medium bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place steak in a zip-top bag and pour marinade over it. Seal and refrigerate for 30 minutes.
Make the gremolata by combining basil, parsley, garlic, and lemon zest in a small bowl. Set aside.
Preheat an outdoor grill or cast-iron grill pan over medium-high heat.
Drizzle corn with olive oil and season with salt and pepper. Grill for about 10 minutes, turning occasionally until lightly charred and tender. Let cool, then slice kernels from the cob.
Remove steak from the marinade and grill for 4–5 minutes per side for medium-rare, or to desired doneness.
Transfer steak to a plate and let rest for 5 minutes. Slice thinly against the grain.
Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine spring greens, endive, cherry tomatoes, red onion, grilled corn, and Gorgonzola cheese.
Toss with half the vinaigrette and half the gremolata.
Arrange salad on a serving platter and top with sliced steak.
Drizzle with remaining vinaigrette and sprinkle with remaining gremolata before serving.

Notes

For extra flavor, marinate the steak up to 4 hours.
Ribeye or flank steak can be substituted for sirloin.
Allow steak to rest before slicing to keep it juicy.
Freshly crumbled Gorgonzola provides the best flavor and texture.
This salad is best served immediately after assembling.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 685 Kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 52 g
Saturated Fat: 12 g
Unsaturated Fat: 37 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 95 mg