Description

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty, flavor-packed summer salad featuring grilled sirloin steak, charred corn, juicy cherry tomatoes, and tangy Gorgonzola over fresh greens. Tossed with a zesty balsamic vinaigrette and topped with a bright gremolata, it’s a wholesome, protein-rich meal that’s perfect for warm-weather dinners, cookouts, or elegant entertaining.

Ingredients

For the Marinade:

1 lb sirloin steak

2 tbsp balsamic vinegar

1 tbsp Worcestershire sauce

¼ cup extra virgin olive oil

½ tsp Dijon mustard

¼ tsp garlic powder

½ tsp coarse salt

¼ tsp ground black pepper

For the Salad:

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

4 oz Gorgonzola cheese, crumbled

2 heads endive, chopped

6 cups mixed spring greens

1 ear of corn, husk removed

1 tbsp olive oil (for drizzling corn)

For the Gremolata:

2 tbsp fresh basil, minced

2 tbsp fresh parsley, minced

1 clove garlic, minced

1 tbsp lemon zest

For the Balsamic Vinaigrette:

3 tbsp balsamic vinegar

½ cup extra virgin olive oil

½ tsp Dijon mustard

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Steak:
In a bowl, whisk all marinade ingredients. Add steak to a ziplock bag with marinade and refrigerate for 30 minutes.
Prepare the Gremolata:
In a small bowl, mix basil, parsley, garlic, and lemon zest. Set aside.
Grill the Corn:
Preheat grill or grill pan to medium-high. Drizzle corn with olive oil and grill about 10 minutes, turning occasionally until charred. Let cool and slice kernels off the cob.
Grill the Steak:
Remove steak from marinade. Grill for 4–5 minutes per side for medium-rare. Rest for 5 minutes, then slice thinly against the grain.
Make the Vinaigrette:
Whisk together balsamic vinegar, olive oil, Dijon, salt, and pepper.
Assemble the Salad:
Toss greens, endive, tomatoes, red onion, grilled corn, half the gremolata, and half the vinaigrette in a large bowl.
Serve:
Plate salad, top with sliced steak and Gorgonzola, drizzle with remaining vinaigrette, and finish with the remaining gremolata.

Notes

Protein Swaps: Sub steak with grilled chicken, shrimp, or tofu.

Cheese Variations: Use blue cheese, feta, or goat cheese.

Extra Veggies: Try grilled peppers, zucchini, or avocado.

Greens Tip: Arugula or romaine also work well in place of endive.

Storage Tips:

Store steak, vinaigrette, and greens separately.

Consume within 2–3 days. Reheat steak gently on stovetop.

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