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Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn

A refreshing Balsamic Steak Gorgonzola Salad with Grilled Corn, perfect for summer grilling!
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 3 servings
Calories 550 kcal

Equipment

  • Grill
  • Grill Pan
  • Medium bowl
  • large bowl
  • small bowl
  • Ziplock Bag
  • Tongs

Ingredients
  

For the Marinade

  • 1 lb sirloin steak
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup extra virgin olive oil
  • ½ teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

For the Salad

  • 1 cup cherry tomatoes, halved
  • ½ medium red onion, thinly sliced
  • 4 ounces Gorgonzola cheese, crumbled
  • 2 heads endive lettuce, chopped outer leaves removed, halved and chopped into 2 inch pieces
  • 6 cups mixed spring greens
  • 1 ear corn on the cob, husked
  • 1 tablespoon extra virgin olive oil for drizzling corn

For the Gremolata

  • 2 tablespoons basil leaves, minced
  • 2 tablespoons parsley, minced
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest

For the Balsamic Vinaigrette

  • 3 tablespoons balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon dijon mustard
  • 1 dash salt
  • 1 dash fresh ground black pepper

Instructions
 

Marinating Steak

  • 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.

Making Gremolata

  • Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.

Grilling Corn

  • Preheat a grill at medium-high heat. Drizzle corn on the cob with olive oil and sprinkle with salt and pepper. Grill each side until grill marks form and the corn is softened, about 10 minutes total. Remove from heat and let cool. Slice kernels off the cob.

Grilling Steak

  • Remove the steak from the fridge. 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.

Making Vinaigrette

  • In a small bowl, whisk together ingredients for vinaigrette.

Tossing Salad

  • Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.

Serving Salad

  • Lay sliced steak on top of salad. Drizzle steak and salad with remaining gremolata and vinaigrette as desired.

Notes

Perfect for summer grilling months!

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 40gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 20mg
Keyword Balsamic Steak, Gorgonzola Salad, grilled chicken, Grilled Corn, Steak Salad, summer salad
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