Balsamic Steak Gorgonzola Salad with Grilled Corn
A delicious salad featuring grilled sirloin steak, Gorgonzola cheese, and charred corn tossed with mixed greens and homemade balsamic vinaigrette, perfect for any occasion.
Ingredients
For the Salad
- 1 lb Sirloin steak Tender and juicy goodness.
- 1 cup Cherry tomatoes Sweet, pop-in-your-mouth delights.
- 1 Corn on the cob Charred for depth of flavor.
- 2 heads Endive lettuce Crisp with a hint of bitterness.
- 6 cups Mixed spring greens A mix of textures and flavors.
- 1/2 pcs Red onion, sliced Crunchy with a slight bite.
- 4 oz Gorgonzola cheese Bold and creamy for that remarkable finish.
- 2 tbsp Basil leaves Fragrant and fresh.
For the Vinaigrette
- 5 tbsp Balsamic vinegar Rich and tangy dressing base.
- 1 tbsp Dijon mustard Extra depth and complexity.
- 1 tbsp Worcestershire sauce A layer of savory flavor.
- 1 clove Garlic, minced Savory essence.
- 1/4 tsp Garlic powder For a touch of garlicky goodness.
- 1 tbsp Lemon zest Brightness to elevate the dish.
- 3/4 cup Extra virgin olive oil A silky dressing foundation.
- 1/2 tsp Salt, coarse Enhances the steak's natural flavors.
- 1/4 tsp Black pepper, ground To taste.
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Season the sirloin steak generously with salt and freshly ground black pepper.
- Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness.
- Allow the steak to rest for a few minutes before slicing it into thin strips.
- Grill the corn until it’s cooked through and lightly charred—about 10 minutes.
- Let the corn cool slightly before removing the kernels from the cob.
Dressing
- In a bowl, whisk together the balsamic vinegar, Dijon mustard, Worcestershire sauce, garlic powder, lemon zest, and extra virgin olive oil for the vinaigrette.
- Adjust seasoning with salt and pepper to taste.
Assembly
- In a large mixing bowl, combine the mixed greens, cherry tomatoes, sliced red onion, and grilled corn.
- Toss gently with the vinaigrette until well-coated.
- Plate the salad and top it with the sliced steak, crumbled Gorgonzola cheese, and a sprinkle of fresh basil.
- Serve immediately, garnished with additional lemon zest if desired.
Notes
For a more pronounced flavor, marinate the steak in the balsamic mixture a few hours before grilling. You can swap the Gorgonzola cheese with feta or add sliced avocado. For a spicy kick, consider adding sliced jalapeño or red pepper flakes.