Balsamic Steak Gorgonzola Salad with Grilled Corn

Biting into a salad bursting with flavors and textures can be an invigorating experience, especially when it features grilled steak and creamy Gorgonzola. This Balsamic Steak Gorgonzola Salad with Grilled Corn takes just about 30 minutes to prepare and offers a harmonious blend of savory and fresh ingredients. The marinade for the steak elevates its taste, while the grilled corn adds a delightful sweetness that ties everything together.

This recipe is perfect for those who love a robust salad packed with bold flavors. Whether it’s for a weeknight dinner or a weekend gathering, this dish promises to impress. You can also marinate the steak a day ahead and store the salad components separately until you’re ready to serve.

Why You’ll Love This Recipe

• The marinade infuses the steak with rich, tangy flavors.
• Grilled corn adds a subtle sweetness and smoky flavor.
• A creamy Gorgonzola crumbles provide a delightful contrast in texture.
• Fresh herbs in the gremolata brighten the entire dish.

What You’ll Need

Gather these ingredients to make this delicious salad:

For the Steak

• 1 lb sirloin steak
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 1/2 tsp dijon mustard
• 1/4 tsp garlic powder
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper

For the Salad

• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 oz 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

For the Gremolata

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

For the Dressing

• 3 tbsp balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp dijon mustard
• Dash of salt and fresh ground black pepper

Use fresh herbs for better flavor.

Substitutions & Swaps

• Sirloin steak can be replaced with flank steak.
• Gorgonzola can be swapped for feta cheese.
• Endive can be substituted with romaine lettuce.
• Mixed greens can include arugula or spinach.

How to Make It

Follow these steps to create your salad:

Marinate the Steak

In a medium-sized bowl, stir together the balsamic vinegar, Worcestershire sauce, 1/4 cup olive oil, dijon mustard, garlic powder, salt, and pepper. Place the steak in a large ziplock bag, pouring the marinade over it. Seal the bag and shake to ensure the steak is well-coated. Chill in the fridge for 30 minutes.

Make the Gremolata

Combine the minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside for later use.

Preheat the Grill

Preheat a cast iron grill pan over medium-high heat or an outdoor grill. Drizzle the corn with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the corn on the heated grill and cook each side until grill marks appear and the kernels are softened, approximately 10 minutes total. Remove from heat and cool, then slice the kernels off the cob.

Grill the Steak

Remove the marinated steak from the fridge and place it on the grill or grill pan. Grill both sides for 4-5 minutes for rare to medium rare. Once cooked, transfer the steak to a plate and let it rest for five minutes before slicing it thinly against the grain.

Whisk the Dressing

In a small bowl, whisk together the balsamic vinegar, 1/2 cup olive oil, dijon mustard, and a dash of salt and pepper until combined.

Toss the Salad

In a large bowl, toss together half of the dressing, half of the gremolata, mixed greens, endives, cherry tomatoes, Gorgonzola, sliced corn, and red onion until everything is evenly coated.

Assemble and Serve

Lay the sliced steak on top of the salad. Drizzle the steak and salad with the remaining gremolata and dressing, adjusting to taste.

How to Store It

Fridge: Store in an airtight container for 3 days.
Freezer: No, salad ingredients don’t freeze well.
Reheat: N/A; best served fresh.

Tips for Best Results

• Marinade the steak for a longer time if possible, up to 4 hours.
• Grill the corn until slightly charred for added flavor.
• Adjust the amount of Gorgonzola based on your preference.
• Serve the salad immediately after tossing for freshness.

Serving Suggestions

• Pair with a glass of red wine for a complete meal.
• Serve as a main dish for summer barbecues.
• Enjoy as a light meal after a workout session.