Looking for a delightful dish that blends smoky, savory, and tangy flavors? This Balsamic Steak Gorgonzola Salad with Grilled Corn offers a refreshing yet hearty experience. The grilled steak, crunchy corn, and creamy Gorgonzola come together in a vibrant salad, perfect for summer gatherings or a light weeknight dinner.
Introduction
This Balsamic Steak Gorgonzola Salad with Grilled Corn is not just another salad; it’s a complete culinary experience. The marriage of succulent steak marinated in balsamic vinegar and topped with creamy Gorgonzola cheese creates a comforting yet sophisticated meal. Perfect for steak lovers, salad enthusiasts, and anyone who enjoys fresh ingredients, this dish is sure to please a crowd.
A Bit About the Recipe
This recipe brings together fresh produce and robust flavors, making it a perfect choice for those sunny days or cozy evenings. The grilled corn adds a wonderful sweetness, while the Gorgonzola cheese provides a rich, creamy contrast to the peppery arugula and mixed greens. It’s a versatile dish that can serve as a main course or a side salad.
Ingredients for Balsamic Steak Gorgonzola Salad with Grilled Corn
For the Marinade:
- 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, roughly chopped
- 6 cups mixed spring greens
- 1 corn on the cob (grilled), kernels sliced off
For the Gremolata:
- 2 tbsp basil leaves, minced
- 2 tbsp parsley, minced
- 1 clove garlic, minced
- 1 tbsp lemon zest
For the Balsamic Vinaigrette:
- 3 tbsp balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp Dijon mustard
- Dash of salt and fresh ground black pepper
Optional Substitutions:
- Dairy-free: Substitute Gorgonzola with a dairy-free blue cheese alternative.
- Vegetarian option: Replace the steak with grilled portobello mushrooms for a similar hearty texture.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn – Step by Step
Step 1: Marinate the Steak
In a medium-sized bowl, whisk together the marinade ingredients (balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper). Pour this over the sirloin steak in a ziplock bag. Seal and refrigerate for at least 30 minutes.
Step 2: Prepare the Gremolata
In a small bowl, combine the basil, parsley, minced garlic, and lemon zest. Set aside for garnish later.
Step 3: Grill the Corn
Preheat your outdoor grill or cast iron grill pan over medium-high heat. Drizzle olive oil over the corn, sprinkle with salt and pepper, and grill for about 10 minutes, turning regularly to get those perfect grill marks. Let cool, then slice the kernels off the cob.
Step 4: Cook the Steak
Remove the steak from the fridge. Grill it for about 4-5 minutes on each side for a perfect rare to medium-rare doneness. Let the steak rest for 5 minutes, then slice thinly against the grain.
Step 5: Make the Balsamic Vinaigrette
In a separate bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
Step 6: Assemble the Salad
In a large bowl, toss the mixed greens, endive lettuce, cherry tomatoes, sliced red onion, Gorgonzola cheese, and grilled corn with half of the gremolata and vinaigrette.
Step 7: Serve the Salad
Place the sliced steak over the salad, drizzle with the remaining vinaigrette and gremolata, and enjoy!
Helpful Tips for Balsamic Steak Gorgonzola Salad with Grilled Corn
- Let the marinade work its magic for a few hours for the best flavor.
- Use fresh ingredients for the salad to get that vibrant taste.
- Adjust seasoning based on your preference—add more garlic or herbs for extra flavor!
Serving Suggestions
Pair this salad with a light white wine or a refreshing sparkling lemonade. It also complements grilled vegetables or crusty bread beautifully!
Storage and Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. To maintain the freshness, keep the vinaigrette and gremolata separate until ready to eat.
Frequently Asked Questions (FAQs)
1. Can I use a different type of meat?
Absolutely! Chicken or portobello mushrooms can be great alternatives.
2. Is this salad good for meal prep?
Yes! Just keep the dressing and gremolata separate until you’re ready to serve.
3. Can I make this salad vegan?
Yes! Substitute the steak with grilled vegetables and the Gorgonzola with a vegan cheese alternative.
Conclusion
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a crowd-pleaser that’s both easy to make and packed with flavor. I encourage you to try it in your kitchen and share your culinary creations with friends and family. Enjoy every bite!