Balsamic Steak Gorgonzola Salad with Grilled Corn
Grilled sirloin, charred corn, and Gorgonzola over greens with a sharp balsamic dressing.
Equipment
- Grill or grill pan
- Instant read thermometer
- Large salad bowl
- Whisk
- Sharp knife
Ingredients
Main Ingredients
- 1 lb sirloin steak about 1 inch thick
- 2 heads endive sliced
- 6 cup mixed spring greens
- 1 cup cherry tomatoes halved
- ½ medium red onion thinly sliced
- 1 ear fresh corn husked
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
- 1 lemon zested
- 1 garlic clove minced
- ¼ tsp garlic powder
- 4 oz Gorgonzola cheese crumbled
- 5 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ½ cup extra virgin olive oil
- ¼ tsp kosher salt for the steak
- ¼ tsp ground black pepper for the steak
- ¼ tsp ground black pepper for the dressing
Instructions
Cooking
- Season the steak. Pat 1 lb sirloin dry and rub it with the garlic powder, salt, and 1/4 tsp pepper while the grill heats to medium high.
- Grill the steak and corn. Cook the steak 5 to 6 minutes per side until it reads 145 degrees F, and grill the corn alongside for 8 to 10 minutes until charred in spots.
- Rest and slice. Rest the steak 5 minutes, then slice it thin against the grain and cut the kernels off the cob.
- Whisk the dressing. Whisk the vinegar, Dijon, Worcestershire, garlic, and remaining pepper, then stream in the olive oil until thick and glossy.
- Toss and top. Toss the greens, endive, tomatoes, onion, herbs, and zest with most of the dressing, then top with steak, corn, and Gorgonzola.
Notes
Substitutions: Use feta or goat cheese in place of Gorgonzola, and flank steak or ribeye in place of sirloin.
Tips: Rest the steak 5 minutes before slicing and dress the salad right before serving.
Storage: Refrigerate steak, corn, and dressing in separate containers for 3 to 4 days and reheat leftover steak to 165 degrees F.