Introduction

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant, flavorful dish perfect for a satisfying lunch or light dinner. Tender sirloin steak pairs beautifully with tangy balsamic dressing, creamy Gorgonzola, and fresh grilled corn for a delightful combination of textures and tastes.

A white plate filled with a colorful salad arranged in layers: the bottom layer is a mix of green leafy vegetables and spinach, followed by slices of grilled corn with a slight char. On top of that, there are yellow and red cherry tomatoes scattered throughout. The main focus is the middle layer with several slices of medium-rare steak, showing a pink center and a seared brown crust, laid across the salad. The dish is garnished with chopped green herbs and a few slices of red onions. The plate is placed on a white marbled surface with a copper fork visible on the side. Photo taken with an iphone --ar 4:5 --v 7

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
1/2 cup extra virgin olive oil
1/2 teaspoon Dijon mustard
Dash of salt and fresh ground black pepper

Instructions

Step 1: Marinate the steak by mixing the balsamic vinegar, Worcestershire sauce, 1/4 cup olive oil, Dijon mustard, garlic powder, coarse salt, and black pepper in a medium bowl. Place the sirloin steak in a large ziplock bag, pour in the marinade, seal the bag, and shake to coat evenly. Chill in the refrigerator for 30 minutes.
Step 2: Prepare the gremolata by combining the minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
Step 3: Preheat a grill pan or outdoor grill to medium-high heat. Drizzle the corn on the cob with 1 tablespoon olive oil, then season with salt and pepper. Grill the corn, turning occasionally, until grill marks appear and kernels soften, about 10 minutes. Remove from heat and let cool. Slice the kernels off the cob.
Step 4: Remove the steak from the marinade and place it on the hot grill. Cook for 4-5 minutes on each side for rare to medium-rare doneness. Transfer steak to a plate and let it rest for five minutes, then slice thinly against the grain.
Step 5: Whisk together the remaining balsamic vinegar, 1/2 cup olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
Step 6: In a large bowl, toss half of the vinaigrette, half of the gremolata, mixed greens, chopped endive, halved cherry tomatoes, crumbled Gorgonzola, grilled corn kernels, and sliced red onion until evenly combined.
Step 7: Arrange the sliced steak on top of the salad. Drizzle with the remaining vinaigrette and gremolata before serving.

Tips & Variations

For a milder cheese option, substitute Gorgonzola with crumbled feta or goat cheese.
If fresh corn is not available, grilled frozen corn kernels can be used as a convenient alternative.
To add a smoky flavor, try adding a dash of smoked paprika to the steak marinade.
For extra crunch, include toasted pine nuts or walnuts in the salad.

Storage

Store leftover salad and steak separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently in a pan or microwave before adding to fresh greens to maintain texture. The salad is best enjoyed fresh, as the greens may become soggy after storage.

How to Serve

A white plate holds a colorful salad with several layers. The bottom layer is a mix of green leafy vegetables and spinach, topped with slices of grilled corn in bright yellow and cherry tomatoes in red and yellow colors scattered around. In the middle, there are sliced cooked mushrooms with a light brown texture. On top of all this, there are slices of pink grilled steak arranged neatly in the center. The whole dish is sprinkled with small green herbs. The plate is on a white marbled surface with a woman's hand holding a fork and knife to the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this salad?

Yes, you can substitute sirloin with ribeye, flank, or filet mignon based on your preference. Just adjust the cooking time to achieve desired doneness.

Is it possible to make this salad vegetarian?

Absolutely! Skip the steak and add extra grilled vegetables like portobello mushrooms or roasted chickpeas for protein while keeping the other ingredients the same.