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Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn combines tender grilled steak, sweet corn, crisp greens, and creamy Gorgonzola cheese.
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Prep Time 20 minutes
Course Main Course Salad
Cuisine American

Ingredients
  

For the Marinade

  • 1 pound 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 black pepper

For the Salad

  • 1 cup cherry tomatoes halved
  • ½ red onion thinly sliced
  • 4 ounces Gorgonzola cheese crumbled
  • 2 heads endive lettuce chopped
  • 6 cups mixed spring greens
  • 1 corn on the cob husk removed
  • 1 tablespoon extra virgin olive oil

For the Gremolata

  • 2 tablespoons basil leaves minced
  • 2 tablespoons parsley minced
  • 1 garlic clove minced
  • 1 tablespoon lemon zest
  • For the Balsamic Vinaigrette
  • 3 tablespoons balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • Dash of salt
  • Dash of black pepper

Instructions
 

Marinate the Steak

  • In a medium bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper.
  • Place the steak in a large resealable bag.
  • Pour the marinade over the steak and seal the bag.
  • Turn to coat evenly.
  • Refrigerate for 30 minutes.

Prepare the Gremolata

  • In a small bowl, combine basil, parsley, garlic, and lemon zest.
  • Mix well and set aside.

Grill the Corn

  • Preheat an outdoor grill or grill pan over medium-high heat.
  • Drizzle the corn with olive oil.
  • Season lightly with salt and pepper.
  • Grill for about 10 minutes, turning occasionally until lightly charred.
  • Remove and allow to cool slightly.
  • Slice the kernels from the cob.

Cook the Steak

  • Remove steak from the refrigerator.
  • Grill for 4–5 minutes per side for medium-rare.
  • Adjust cooking time based on desired doneness.
  • Transfer steak to a plate and rest for 5 minutes.
  • Slice thinly against the grain.

Make the Vinaigrette

  • In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
  • Continue whisking until emulsified.

Assemble the Salad

  • In a large serving bowl, combine:
  • Mixed greens
  • Endive lettuce
  • Cherry tomatoes
  • Red onion
  • Grilled corn
  • Gorgonzola cheese
  • Add half the vinaigrette and half the gremolata.
  • Toss gently to coat.
  • Arrange sliced steak over the top.
  • Drizzle with remaining vinaigrette and gremolata.
  • Serve immediately.

Notes

  • Flank steak or ribeye can replace sirloin.
  • Add toasted walnuts or pecans for crunch.
  • Baby arugula works well in place of spring greens.