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Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn
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Balsamic Steak Gorgonzola Salad with Grilled Corn is a refreshing and vibrant dish perfect for summer gatherings or a light dinner. This salad features tender grilled steak marinated in a tangy balsamic mixture, complemented by sweet grilled corn, fresh vegetables, and creamy Gorgonzola cheese. The homemade gremolata and balsamic vinaigrette add an extra layer of flavor, making this dish truly irresistible. In just 20 minutes, you can prepare a delicious meal that not only satisfies your taste buds but also looks stunning on the plate.

Ingredients

Scale
  • 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
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 4 ounces Gorgonzola cheese, crumbled
  • 2 heads endive lettuce, halved and roughly chopped
  • 6 cups mixed spring greens
  • 1 corn on the cob, husk removed
  • 1 tablespoon extra virgin olive oil, for drizzling corn
  • 2 tablespoons basil leaves, minced
  • 2 tablespoons parsley, minced
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • 3 tablespoons balsamic vinegar for vinaigrette
  • 1/2 cup extra virgin olive oil for vinaigrette
  • 1/2 teaspoon dijon mustard for vinaigrette
  • Dash of salt and fresh ground black pepper for vinaigrette

Instructions

  1. 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.
  2. Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
  3. Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
  4. Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
  5. In a small bowl, whisk together ingredients for vinaigrette.
  6. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
  7. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired. Enjoy your Balsamic Steak Gorgonzola Salad with Grilled Corn!

Nutrition

Find it online: https://emmadishes.com/balsamic-steak-gorgonzola-salad-with-grilled-corn/

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