Description
Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish that perfectly balances juicy grilled steak, creamy Gorgonzola cheese, and sweet, smoky corn. Ideal for summer gatherings or quick weeknight dinners, this salad impresses with its colorful presentation and bold flavors. The combination of tender meat and fresh greens makes it a wholesome meal, while the tangy balsamic vinaigrette ties everything together. Whether served as a main course or side dish, this salad is sure to delight your family and guests alike.
Ingredients
Scale
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar (for marinade)
- 4 ounces crumbled Gorgonzola cheese
- 2 heads endive lettuce
- 6 cups mixed spring greens
- 1 corn on the cob
- ½ cup extra virgin olive oil (divided)
- Various seasonings (garlic powder, salt, pepper)
Instructions
- Marinate steak by mixing marinade ingredients in a bowl. Place steak in a ziplock bag with the marinade and refrigerate for at least 30 minutes.
- Prepare gremolata by combining minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
- Grill the corn over medium-high heat for about 10 minutes until charred. Let cool before slicing off kernels.
- Grill the marinated steak for 4-5 minutes per side until desired doneness. Let rest before slicing against the grain.
- Whisk together vinaigrette ingredients in a small bowl.
- In a large mixing bowl, toss greens, endive, tomatoes, corn kernels, Gorgonzola, half the vinaigrette, and half the gremolata.
- Top salad with sliced steak and drizzle remaining vinaigrette and gremolata before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 530
- Sugar: 3g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg