Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a fresh, vibrant summer dinner ready in just 30 minutes. Juicy marinated sirloin, sweet grilled corn, creamy gorgonzola, and a punchy gremolata are layered over crisp greens with a balsamic vinaigrette. Perfect for weeknight dinners or easy entertaining.

Why You’ll Love This Recipe

  • Fast and Flavorful: From prep to plate in half an hour.
  • Summery and Satisfying: Ideal for warm weather grilling.
  • Restaurant Quality: Bold flavors and beautiful presentation.

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, chopped
  • 6 cups mixed spring greens
  • 1 corn on the cob, husk removed
  • 1 tablespoon extra virgin olive oil (for corn)
  • 2 tablespoons basil leaves, minced
  • 2 tablespoons parsley, minced
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • 3 tablespoons balsamic vinegar (for vinaigrette)
  • 1/2 cup extra virgin olive oil (for vinaigrette)
  • 1/2 teaspoon dijon mustard (for vinaigrette)
  • Salt and fresh ground black pepper to taste

Instructions

  1. Marinate the steak: In a bowl, whisk together 2 tablespoons balsamic vinegar, Worcestershire sauce, 1/4 cup olive oil, 1/2 teaspoon dijon mustard, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place steak in a zip-top bag, pour marinade over, seal, and refrigerate 30 minutes.
  2. Make gremolata: In a small bowl, combine basil, parsley, lemon zest, and minced garlic. Set aside.
  3. Grill the corn: Preheat grill or cast iron grill pan to medium-high. Drizzle corn with 1 tablespoon olive oil and season with salt and pepper. Grill, turning occasionally, until charred and tender, about 10 minutes. Let cool and slice kernels off the cob.
  4. Cook the steak: Remove from marinade and grill 4–5 minutes per side for rare to medium-rare. Transfer to a plate and rest 5 minutes, then slice thinly against the grain.
  5. Prepare vinaigrette: In a bowl, whisk together 3 tablespoons balsamic vinegar, 1/2 cup olive oil, 1/2 teaspoon dijon mustard, salt, and pepper.
  6. Assemble salad: In a large bowl, combine mixed greens, endive, cherry tomatoes, red onion, grilled corn, gorgonzola, half of the gremolata, and half of the vinaigrette. Toss gently.
  7. Serve: Arrange sliced steak over salad. Drizzle with remaining vinaigrette and gremolata. Serve immediately.

Tips for Best Results

  • Don’t skip resting the steak: This keeps it juicy and tender.
  • Use a meat thermometer: 130°F for medium-rare.
  • Make ahead: Gremolata and vinaigrette can be prepped a day early.

Serving Suggestions

Pair this salad with grilled bread and a glass of crisp white wine or rosé for a complete summer meal.

More Fresh Recipes You’ll Love

This Balsamic Steak Gorgonzola Salad is an easy, showstopping dinner you’ll make all season long.

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