Balsamic Steak Gorgonzola Salad with Grilled Corn
A delicious and hearty salad combining tender grilled steak, sweet grilled corn, and fresh ingredients with a tangy balsamic vinaigrette.
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.
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator, keeping dressing separate. Use fresh herbs for best flavor and you can add more vegetables for extra crunch.