Balsamic Steak Gorgonzola Salad with Grilled Corn is a delicious and hearty dish that brings together bold flavors and fresh ingredients. This salad is perfect for a light lunch or a satisfying dinner. With tender slices of grilled steak, sweet grilled corn, and a tangy balsamic vinaigrette, it’s a meal that is sure to impress.
Why Make This Recipe
This salad is not only tasty but also packed with nutrients. The combination of greens, tomatoes, and herbs adds vitamins and fiber, making it a healthy option. Grilled steak provides protein, while the Gorgonzola cheese adds a rich, creamy touch. Plus, it’s a quick recipe that can be prepared in under an hour, making it perfect for busy weekdays or relaxed weekends.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Ingredients:
- 1 lb Sirloin steak
- 2 heads Endive lettuce
- 6 cups Mixed spring greens
- 1 cup Cherry tomatoes, halved
- 1/2 Red onion, thinly sliced
- 1 Corn on the cob
- 2 tbsp Basil leaves
- 2 tbsp Parsley
- Zest of 1 lemon
- 1 clove Garlic
- 1/4 tsp Garlic powder
- 4 oz Gorgonzola cheese
- 5 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 13/16 cup Extra virgin olive oil
- 1/4 tsp Ground black pepper
- 1/2 tsp Coarse salt
- Dash of salt and freshly ground black pepper
Directions:
- Preheat your grill or grill pan to medium-high heat.
- Season the sirloin steak with garlic powder, coarse salt, and ground black pepper. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let the steak rest for a few minutes, then thinly slice it against the grain.
- While the steak is resting, grill the corn on the cob until lightly charred on all sides. Let it cool slightly, then cut the kernels off the cob.
- In a large salad bowl, combine the mixed spring greens, endive lettuce, cherry tomatoes, sliced red onion, chopped parsley, basil leaves, and lemon zest.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, Worcestershire sauce, ground black pepper, and a dash of salt and freshly ground black pepper. Gradually whisk in the extra virgin olive oil until the dressing is well combined.
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
- Arrange the sliced steak on top of the salad. Sprinkle the grilled corn kernels and crumbled Gorgonzola cheese over the salad.
- Serve the Balsamic Steak Gorgonzola Salad with Grilled Corn immediately as a flavorful and satisfying meal. Enjoy!
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn
This salad is best served fresh, right after preparation. You can serve it as a main dish or as a side salad. Pair it with a glass of your favorite wine or a refreshing iced tea for a delightful meal experience.
How to Store Balsamic Steak Gorgonzola Salad with Grilled Corn
If you have leftovers, store them in an airtight container in the refrigerator. It is best to keep the dressing separate until you are ready to eat. The salad can be enjoyed cold or at room temperature the next day, but the steak may lose some tenderness.
Tips to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
- Make sure to let the steak rest before slicing to keep it juicy.
- Use fresh herbs for the best flavor.
- You can add more vegetables like cucumbers or bell peppers for extra crunch.
- If you prefer a stronger cheese flavor, add more Gorgonzola to the salad.
Variation
For a lighter version, you can skip the steak and use grilled chicken instead. You can also substitute the Gorgonzola cheese with feta or goat cheese if you prefer a different flavor. For a vegetarian option, replace the steak with grilled portobello mushrooms.
FAQs
1. Can I use another type of meat?
Yes, you can use chicken, pork, or even tofu for a vegetarian option.
2. What if I don’t like Gorgonzola cheese?
You can substitute Gorgonzola with feta cheese or goat cheese, which will still add a creamy texture to the salad.
3. Can I prepare the salad ahead of time?
You can prepare the salad ingredients ahead of time, but it is best to add the dressing just before serving to keep everything fresh and crisp.
Balsamic Steak Gorgonzola Salad with Grilled Corn
Ingredients
Main Ingredients
- 1 lb Sirloin steak Season with garlic powder, coarse salt, and pepper for grilling.
- 2 heads Endive lettuce
- 6 cups Mixed spring greens
- 1 cup Cherry tomatoes, halved
- ½ medium Red onion, thinly sliced
- 1 ear Corn on the cob
- 2 tbsp Basil leaves
- 2 tbsp Parsley
- 1 none Zest of 1 lemon
- 1 clove Garlic
- ¼ tsp Garlic powder
- 4 oz Gorgonzola cheese
- 5 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 13/16 cup Extra virgin olive oil
- ¼ tsp Ground black pepper
- ½ tsp Coarse salt
- 1 dash Salt and freshly ground black pepper
Instructions
Grilling the Steak and Corn
- Preheat your grill or grill pan to medium-high heat.
- Season the sirloin steak with garlic powder, coarse salt, and ground black pepper.
- Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
- Let the steak rest for a few minutes, then thinly slice it against the grain.
- While the steak is resting, grill the corn on the cob until lightly charred on all sides.
- Let it cool slightly, then cut the kernels off the cob.
Assembling the Salad
- In a large salad bowl, combine the mixed spring greens, endive lettuce, cherry tomatoes, sliced red onion, chopped parsley, basil leaves, and lemon zest.
Making the Dressing
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, Worcestershire sauce, ground black pepper, and a dash of salt and freshly ground black pepper.
- Gradually whisk in the extra virgin olive oil until the dressing is well combined.
Final Assembly
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
- Arrange the sliced steak on top of the salad and sprinkle the grilled corn kernels and crumbled Gorgonzola cheese over the salad.
- Serve the Balsamic Steak Gorgonzola Salad with Grilled Corn immediately.
