Balsamic Steak Gorgonzola Salad with Grilled Corn
A vibrant salad featuring juicy grilled sirloin steak, Gorgonzola cheese, and fresh grilled corn, all tossed with a tangy balsamic vinaigrette.
Ingredients
Salad Ingredients
- 1 lb Sirloin steak, tender and flavorful For best results, marinate for a few hours.
- 1 cup Cherry tomatoes, sweet and juicy Halved for presentation.
- 1 corn on the cob Corn on the cob, plump and grilled to perfection Grill until kernels are charred.
- 2 heads Endive lettuce, crisp and slightly bitter A base for the salad.
- 6 cups Mixed spring greens, fresh and vibrant For a colorful mix.
- 1/2 medium Red onion, thinly sliced For crunch and sharpness.
- 4 oz Gorgonzola cheese, crumbled For creamy indulgence.
- 2 tbsp Fresh basil, aromatic leaves For garnish.
- 2 tbsp Parsley, fresh and chopped For garnish.
Vinaigrette
- 5 tbsp Balsamic vinegar, rich and tangy Base for the vinaigrette.
- 1 tsp Dijon mustard, giving a subtle kick Adds depth to the dressing.
- 1 tbsp Worcestershire sauce, deepening the flavor For added umami.
- 1 clove Garlic, minced For robust flavor.
- 1/4 tsp Garlic powder For added garlic essence.
- 1 tbsp Lemon zest Adds brightness.
- 13/16 cup Extra virgin olive oil Base fat for the dressing.
- 1/4 tsp Coarse salt Enhances flavor.
- 1/4 tsp Ground black pepper To taste.
Instructions
Preparation
- Preheat grill to medium-high heat.
- Season the sirloin steak with salt and pepper on both sides.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- Let the steak rest before slicing into thin strips.
- Grill the corn for about 10 minutes, turning occasionally, until cooked and slightly charred.
- Remove corn kernels from the cob once cool enough to handle.
Making the Vinaigrette
- In a bowl, whisk together balsamic vinegar, Dijon mustard, Worcestershire sauce, garlic, garlic powder, lemon zest, and olive oil until well combined.
- Season with salt and pepper to taste.
Assembly
- In a large bowl, toss together mixed greens, halved cherry tomatoes, sliced red onion, and grilled corn.
- Drizzle vinaigrette over the salad, and toss gently.
- Top with sliced steak, crumbled Gorgonzola, and fresh herbs.
- Serve immediately, garnished with additional lemon zest if desired.
Notes
Consider marinating the steak in balsamic vinegar, olive oil, and garlic for extra flavor. Customize by adding bell peppers or substituting Gorgonzola with feta or goat cheese.