Name: Balsamic Steak Gorgonzola Salad with Grilled Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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, outer leaves removed, halved and roughly chopped into 2-inch pieces; 6 cups mixed spring greens; 1 corn on the cob, husk removed; 1 tablespoon extra virgin olive oil, for drizzling corn; 2 tablespoons basil leaves, minced; 2 tablespoons parsley, minced; 1 clove garlic, minced; 1 tablespoon lemon zest; 3 tablespoons balsamic vinegar; ½ cup extra virgin olive oil; ½ teaspoon dijon mustard; Dash of salt and fresh ground black pepper

Description

Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish that captures the essence of summer dining. This refreshing salad features juicy sirloin steak, sweet grilled corn, and tangy Gorgonzola cheese, all harmonizing beautifully in a quick-to-prepare meal. With just 30 minutes from start to finish, it’s perfect for busy weeknights or casual gatherings with friends. Impress your guests with this delightful combination of flavors, while enjoying a nutritious and light option that’s full of fresh vegetables and lean protein.

Ingredients

Scale

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, outer leaves removed, halved and roughly chopped into 2-inch pieces
6 cups mixed spring greens
1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil, for drizzling corn
2 tablespoons basil leaves, minced
2 tablespoons parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
½ teaspoon dijon mustard
Dash of salt and fresh ground black pepper

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Instructions

Marinate the steak in balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper for at least 30 minutes.
Make the gremolata by combining minced basil, parsley, lemon zest, and garlic in a small bowl.
Preheat your grill to medium-high heat and drizzle olive oil over the corn; grill until marked (about 10 minutes).
Grill the marinated steak for about 4-5 minutes on each side for rare to medium rare; let it rest before slicing.
Whisk together remaining vinaigrette ingredients.
Toss mixed greens with half of both the vinaigrette and gremolata; add cherry tomatoes, red onion, Gorgonzola cheese crumbles, and sliced corn.
Serve by topping with sliced steak and drizzling with remaining dressing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 250g)
Calories: 420
Sugar: 3g
Sodium: 540mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg