Balsamic Steak Gorgonzola Salad (Printable Version)
Tender steak, grilled corn, crumbly gorgonzola, and fresh veggies topped with balsamic vinaigrette.
# Ingredients:
→ Marinade
01 -
450 grams sirloin steak
02 -
30 millilitres balsamic vinegar
03 -
15 millilitres Worcestershire sauce
04 -
60 millilitres extra virgin olive oil
05 -
2.5 millilitres Dijon mustard
06 -
1.25 millilitres garlic powder
07 -
2.5 millilitres coarse salt
08 -
1.25 millilitres ground black pepper
→ Salad
09 -
160 grams cherry tomatoes, halved
10 -
70 grams red onion, thinly sliced
11 -
115 grams Gorgonzola cheese, crumbled
12 -
2 heads endive lettuce, large outer leaves removed, chopped in 5 centimetre pieces
13 -
180 grams mixed spring greens
14 -
1 corn on the cob, husk removed
15 -
15 millilitres extra virgin olive oil, for drizzling corn
→ Gremolata
16 -
10 grams basil leaves, minced
17 -
10 grams flat-leaf parsley, minced
18 -
1 clove garlic, minced
19 -
5 grams lemon zest
→ Balsamic Vinaigrette
20 -
45 millilitres balsamic vinegar
21 -
120 millilitres extra virgin olive oil
22 -
2.5 millilitres Dijon mustard
23 -
Dash of salt
24 -
Freshly ground black pepper, to taste
# Steps:
01 -
In a medium bowl, thoroughly combine balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and black pepper. Place steak in a large resealable bag, pour marinade over, seal tightly, and shake to ensure even coating. Refrigerate for 30 minutes.
02 -
In a small bowl, combine minced basil, parsley, lemon zest, and garlic. Set the gremolata aside.
03 -
Preheat a cast iron grill pan or outdoor grill to medium-high heat. Drizzle the corn with olive oil and season generously with salt and pepper. Grill, turning with tongs, until charred marks develop on all sides and kernels are tender, approximately 10 minutes. Cool, then slice kernels from the cob.
04 -
Remove marinated steak from the refrigerator. Place on the hot grill or grill pan. Grill each side for 4–5 minutes for rare to medium-rare. Transfer steak to a plate, let rest five minutes, then slice thinly against the grain.
05 -
In a small bowl, briskly whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and freshly ground pepper until emulsified.
06 -
In a large bowl, gently toss spring greens, endive, cherry tomatoes, sliced grilled corn, Gorgonzola, red onion, half the vinaigrette, and half the gremolata until mixed.
07 -
Arrange salad onto plates. Top with sliced steak, then drizzle with remaining vinaigrette and gremolata to taste. Serve immediately.
# Notes:
01 -
Allow steak to rest after grilling for optimal juiciness and easier slicing.
02 -
The gremolata adds brightness and depth—add shortly before serving to preserve freshness.