Description
Succulent balsamic steak gorgonzola salad with grilled corn delivers bold Mediterranean flavors with contrasting textures. Crisp greens, tender beef, and tangy cheese create a satisfying meal that connects grill masters with seasonal ingredients.
Ingredients
Scale
- 1 lb (454 grams) sirloin steak
- 4 oz (113 grams) Gorgonzola cheese, crumbled
- 6 cups mixed spring greens
- 6 ears corn on the cob, husk removed
- 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup (60 ml) extra virgin olive oil
- 3 tbsps balsamic vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsps basil leaves, minced
- 2 tbsps parsley, minced
- 1 tbsp lemon zest
- 1 clove garlic, minced
- ½ tsp dijon mustard
- ¼ tsp garlic powder
- ½ tsp coarse salt
- ¼ tsp ground black pepper
- Dash of salt
- Dash of fresh ground black pepper
- Drizzle of extra virgin olive oil for corn
Instructions
- Marinade Preparation: Craft a robust seasoning blend in a medium bowl, thoroughly mixing selected spices to create an intense flavor profile for the steak.
- Marinating Process: Submerge steaks completely in the marinade within a large resealable bag, ensuring thorough coating and refrigerating for 30 minutes to allow flavor infusion.
- Gremolata Creation: Finely chop basil, parsley, lemon zest, and crush garlic cloves in a small mixing bowl, setting aside the aromatic herb mixture for later use.
- Corn Grilling: Coat corn with olive oil, season with salt and pepper, then grill at medium-high heat for 10 minutes, rotating to achieve uniform charring. Remove and slice kernels from the cob.
- Steak Cooking: Remove marinated steak from refrigerator and grill at 400°F/204°C, cooking 4-5 minutes per side to reach medium-rare (135°F/57°C) internal temperature.
- Resting and Slicing: Allow grilled steak to rest for 5 minutes, then slice against the grain into thin strips to preserve tenderness.
- Vinaigrette Preparation: Whisk dressing ingredients until smooth and fully integrated, creating a cohesive flavor base.
- Salad Assembly: Combine mixed greens, endive, cherry tomatoes, gorgonzola, red onion, and grilled corn kernels in a large bowl. Toss with half the vinaigrette and gremolata.
- Final Presentation: Artfully layer sliced steak atop the dressed salad, drizzling remaining vinaigrette and sprinkling additional gremolata for a vibrant, flavor-packed finish.
Notes
- Marinate Smartly: Allow 30 minutes minimum for marinade to deeply penetrate steak meat, which enhances tenderness and flavor complexity.
- Grill Temperature Matters: Maintain consistent medium-high heat (400°F) to achieve perfect golden-brown char marks without burning meat or vegetables.
- Rest Your Meat: Always let steak rest 5 minutes after grilling to redistribute internal juices, ensuring maximum moisture and preventing dry, tough texture.
- Slice Against the Grain: Cut steak perpendicular to muscle fibers to guarantee tender, easy-to-chew meat slices that melt in your mouth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 70 mg