Name: Balsamic Steak Gorgonzola Salad with Grilled Corn
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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, outer leaves removed, halved, and roughly chopped into 2-inch pieces; 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)

Description

A comforting salad featuring marinated steak, Gorgonzola cheese, and grilled corn, perfect for cozy gatherings.

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, outer leaves removed, halved, and roughly chopped into 2-inch pieces
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)

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Instructions

Marinate the steak: In a bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in a resealable bag, pour in the marinade, seal it tightly, and chill in the refrigerator for 30 minutes.
Make the gremolata: In a small bowl, mix together minced basil, parsley, lemon zest, and garlic.
Preheat the grill: Drizzle the corn with olive oil and sprinkle with salt and pepper. Grill over medium-high heat for about 10 minutes, turning occasionally until tender and slightly charred.
Grill the steak: Remove the steak from the marinade and grill for 4-5 minutes per side, or until desired doneness. Let it rest before slicing thinly against the grain.
Whisk the vinaigrette: In a bowl, combine balsamic vinegar, olive oil, Dijon mustard, and a dash of salt and pepper. Whisk until blended.
Toss the salad: In a large bowl, mix half of the vinaigrette with gremolata, mixed greens, endives, cherry tomatoes, crumbled Gorgonzola, sliced corn, and red onion.
Assemble: Top the salad with sliced steak and drizzle with remaining gremolata and vinaigrette. Serve immediately.

Notes

Marinate the steak the night before for deeper flavors. Keep salad components separate for crispness when storing leftovers.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 6g
Sodium: 600mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg