Balsamic Steak Gorgonzola Salad (Print Version)
# Ingredients:
→ Marinade
01 -
1 lb sirloin steak
02 -
2 tablespoons balsamic vinegar
03 -
1 tablespoon Worcestershire sauce
04 -
1/4 cup extra virgin olive oil
05 -
1/2 teaspoon dijon mustard
06 -
1/4 teaspoon garlic powder
07 -
1/2 teaspoon coarse salt
08 -
1/4 teaspoon ground black pepper
→ Salad
09 -
1 cup cherry tomatoes, halved
10 -
1/2 red onion, thinly sliced
11 -
4 ounces Gorgonzola cheese, crumbled
12 -
2 heads endive lettuce, halved and roughly chopped into 2-inch pieces
13 -
6 cups mixed spring greens
14 -
1 corn on the cob, husk removed
15 -
1 tablespoon extra virgin olive oil, for drizzling corn
→ Gremolata
16 -
2 tablespoons basil leaves, minced
17 -
2 tablespoons parsley, minced
18 -
1 clove garlic, minced
19 -
1 tablespoon lemon zest
→ Balsamic Vinaigrette
20 -
3 tablespoons balsamic vinegar
21 -
1/2 cup extra virgin olive oil
22 -
1/2 teaspoon dijon mustard
23 -
Dash of salt and fresh ground black pepper
# Instructions:
01 -
In a medium bowl, mix balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, coarse salt, and ground black pepper. Place the steak in a resealable bag, pour the marinade over it, seal the bag, and shake gently to coat. Refrigerate for 30 minutes.
02 -
In a small bowl, combine minced basil, parsley, lemon zest, and garlic. Mix well and set aside.
03 -
Preheat a grill or cast iron grill pan over medium-high heat. Drizzle corn with olive oil and season generously with salt and pepper. Grill for about 10 minutes, rotating frequently, until all sides develop grill marks. Let cool, then slice kernels off the cob.
04 -
Remove the steak from the marinade and pat dry. Grill each side for 4-5 minutes for rare to medium-rare. Let the steak rest on a plate for 5 minutes before slicing thinly against the grain.
05 -
Whisk together balsamic vinegar, olive oil, dijon mustard, a pinch of salt, and freshly ground black pepper in a small bowl.
06 -
In a large bowl, toss mixed greens, endives, cherry tomatoes, red onion, Gorgonzola, grilled corn kernels, half of the gremolata, and half of the vinaigrette. Arrange the sliced steak on top and drizzle with the remaining gremolata and vinaigrette as desired.
# Notes:
01 -
Allow the steak to rest to retain its juices before slicing.
02 -
Make the gremolata fresh for optimal flavor.