Description

Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish that perfectly captures the essence of summer dining. The marinated sirloin steak, complemented by creamy Gorgonzola cheese, fresh cherry tomatoes, and sweet grilled corn, creates a delightful combination that appeals to all palates. This salad is quick to prepare—ideal for busy weeknights or as a show-stopping centerpiece for gatherings. With its rich flavors and healthy ingredients, each bite promises satisfaction without compromising on nutrition. Enjoy this gourmet salad as a refreshing meal that will elevate your summer dining experience.

Ingredients

Scale

1 lb sirloin steak
2 tablespoons balsamic vinegar (for marinade)
4 ounces Gorgonzola cheese, crumbled
1 cup cherry tomatoes, halved
1 corn on the cob (for grilling)
6 cups mixed spring greens
1 tablespoon Worcestershire sauce
1/4 cup extra virgin olive oil (for marinade)
1/2 teaspoon dijon mustard (for marinade)
1/4 teaspoon garlic powder (for marinade)
1/2 teaspoon coarse salt (for marinade)
1/4 teaspoon ground black pepper (for marinade)
1 tablespoon extra virgin olive oil (for drizzling corn)
2 tablespoons basil leaves, minced (for gremolata)
2 tablespoons parsley, minced (for gremolata)
1 clove garlic, minced (for gremolata)
1 tablespoon lemon zest (for gremolata)
3 tablespoons balsamic vinegar (for vinaigrette)
1/2 cup extra virgin olive oil (for vinaigrette)
1/2 teaspoon dijon mustard (for vinaigrette)
Dash of salt and fresh ground black pepper (for vinaigrette)

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Instructions

Marinate the steak: Combine balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper in a bowl. Place the steak in a ziplock bag with the marinade; seal and refrigerate for at least 30 minutes.
Prepare gremolata: Mix minced basil, parsley, garlic, and lemon zest in a small bowl; set aside.
Grill corn: Preheat grill or grill pan to medium-high heat. Drizzle corn with olive oil and season with salt and pepper. Grill for about 10 minutes until charred; slice kernels off the cob.
Grill steak: Remove steak from marinade and grill for 4–5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.
Whisk vinaigrette: In another bowl, combine balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
Assemble salad: Toss mixed greens with half the vinaigrette and gremolata; add tomatoes, crumbled Gorgonzola cheese, sliced corn kernels, and red onion.
Serve: Top salad with sliced steak and drizzle remaining vinaigrette and gremolata as desired.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 salad (about 300g)
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg