Spring Balsamic Steak Gorgonzola Salad with Grilled Corn
A 20 minute, delicious steak and salad dinner recipe with tomatoes, red onion, home grilled corn, gorgonzola cheese crumbles, gremolata and balsamic vinaigrette. Perfect for the summer grilling months!
Ingredients
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 0.25 cup extra virgin olive oil for marinade
- 0.5 teaspoon dijon mustard
- 0.25 teaspoon garlic powder
- 0.5 teaspoon coarse salt
- 0.25 teaspoon ground black pepper
- 1 cup cherry tomatoes halved
- 0.5 cup red onion thinly sliced
- 4 ounces Gorgonzola cheese crumbled
- 2 heads endive lettuce halved and roughly chopped
- 6 cups mixed spring greens
- 1 cob corn 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 for vinaigrette
- 0.5 cup extra virgin olive oil for vinaigrette
- 0.5 teaspoon dijon mustard for vinaigrette
- 1 dash salt
- 1 dash black pepper
Instructions
- 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.
- Combine the basil, parsley, lemon zest, and garlic in a small bowl to make the gremolata. Set aside.
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with olive oil, and sprinkle salt and pepper. Grill until marks form on the corn kernels, about 10 minutes total. Remove from heat and let cool, then slice kernels off the cob.
- Remove the steak from the fridge and grill on both sides for 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
- Whisk together ingredients for the vinaigrette in a small bowl.
- In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, Gorgonzola, sliced corn, and red onion.
- Lay sliced steak on top of salad. Drizzle steak and salad with remaining gremolata and vinaigrette as desired.
Notes
Perfect for the summer grilling months!