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This balsamic steak gorgonzola salad with grilled corn transforms a simple weeknight dinner into something spectacular. The combination of juicy marinated steak, sweet grilled corn, tangy gorgonzola, and fresh vegetables creates a restaurant-quality meal that's surprisingly easy to prepare at home. I've made this countless times during summer when I want something impressive without spending hours in a hot kitchen.
I first created this recipe during a particularly hot summer when turning on the oven seemed unthinkable. What started as a simple way to use farmers market finds has become one of our most requested warm weather meals, especially when we have friends over for casual dinners on the patio.
Ingredients
- Sirloin steak: Provides the perfect texture for this salad when sliced thin. Look for well-marbled cuts about 1-inch thick for best results
- Balsamic vinegar: Adds sweetness and acidity to both marinade and dressing. Choose a good quality variety for best flavor
- Gorgonzola cheese: Brings a creamy tanginess that perfectly complements the steak. Let it come to room temperature before adding to the salad
- Fresh corn on the cob: Grilled until slightly charred creates a smoky sweetness you cannot get from canned corn
- Mixed spring greens and endive: Provide the perfect base with varying textures. Choose the freshest greens possible with no signs of wilting
- Cherry tomatoes: Add bursts of juicy sweetness. Select firm tomatoes with vibrant color for best flavor
- Homemade gremolata: Brings brightness with fresh herbs and lemon zest. Use fresh herbs only for this garnish
Step-by-Step Instructions
- Marinate the Steak:
- Combine balsamic vinegar, Worcestershire sauce, olive oil, dijon, garlic powder, salt and pepper in a bowl. Place the steak in a ziplock bag, pour the marinade over, and refrigerate for 30 minutes. The acid in the marinade helps tenderize the meat while the seasonings infuse flavor into every bite.
- Prepare the Gremolata:
- Finely mince basil, parsley, garlic, and lemon zest, then combine in a small bowl. This bright herb mixture will elevate the flavors of the entire dish and add a pop of freshness. Make sure your herbs are completely dry before chopping for the best texture.
- Grill the Corn:
- Preheat your grill or grill pan over medium high heat until very hot. Brush corn with olive oil and season generously with salt and pepper. Grill the corn, turning occasionally, until you see nice char marks and the kernels soften slightly, about 10 minutes total. The caramelization that happens during grilling transforms the corn's natural sweetness.
- Cook the Steak:
- Remove steak from marinade and place on the hot grill. Cook for 4 5 minutes per side for medium rare, adjusting time based on thickness and desired doneness. Let the steak rest for at least 5 minutes before slicing to allow juices to redistribute throughout the meat.
- Make the Vinaigrette:
- Whisk together balsamic vinegar, olive oil, dijon mustard, salt and pepper until emulsified. The mustard helps the oil and vinegar stay combined for a smooth, cohesive dressing.
- Assemble the Salad:
- Toss greens, endive, tomatoes, red onion, corn kernels, and half the gorgonzola with half the vinaigrette and gremolata. The varied textures and flavors create a perfect base for the steak.
- Finish and Serve:
- Slice the rested steak thinly against the grain and arrange over the dressed salad. Sprinkle with remaining gorgonzola, drizzle with extra vinaigrette, and garnish with the remaining gremolata for a beautiful presentation.
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I particularly love how the warm steak slightly wilts the greens just enough to create a perfect texture contrast. My husband was initially skeptical about a salad as a main course until he tried this one. Now he requests it regularly throughout grilling season, especially when we have fresh corn available from our local farmers market.
Make Ahead Tips
While this salad is best served fresh, several components can be prepared ahead of time to streamline dinner preparation. The gremolata can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before serving. The vinaigrette can be prepared up to 3 days ahead and stored in a sealed jar just shake well before using. You can even grill the corn and slice the vegetables earlier in the day, which makes final assembly quick and effortless when dinner time arrives.
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Perfect Pairings
This robust salad pairs beautifully with several beverage options. A medium bodied red wine like Sangiovese or Pinot Noir complements the steak without overwhelming the salad components. For beer lovers, try a Belgian witbier or a light IPA that can stand up to the bold flavors while offering refreshing contrast. If you prefer non alcoholic options, sparkling water with a splash of pomegranate juice and fresh lime mirrors the bright, acidic notes in the dressing while cleansing the palate between bites.
Seasonal Adaptations
This salad shines in summer with peak season corn and tomatoes, but can be adapted year round with a few thoughtful substitutions. In fall, replace the corn with roasted butternut squash cubes and swap cherry tomatoes for sliced apple. Winter versions work beautifully with roasted root vegetables and dried cranberries. Spring adaptations might include blanched asparagus and fresh peas. The steak, gorgonzola and balsamic foundation remains delicious regardless of season, proving this recipe's exceptional versatility.
Frequently Asked Questions
- → What is the best type of steak for this dish?
Sirloin steak is ideal for this dish, as it is flavorful and cooks quickly to a tender texture. Other cuts like ribeye or flank steak can also work well.
- → Can I use a different cheese instead of Gorgonzola?
Yes, you can substitute Gorgonzola with blue cheese, goat cheese, or even feta for a slightly different flavor profile.
- → How can I grill the corn without an outdoor grill?
A cast iron grill pan works perfectly for grilling corn indoors. Just make sure the pan is preheated before adding the corn.
- → What greens work best for the salad base?
A mix of spring greens with crunchy endive adds a perfect balance of textures and flavors. You can also add arugula or romaine.
- → How do I know when the steak is cooked to the desired doneness?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, 140-145°F.