Description
A vibrant and satisfying salad that features grilled balsamic-marinated steak, sweet grilled corn, tangy gorgonzola cheese, and fresh greens, all tossed with a zesty balsamic vinaigrette.
Ingredients
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- ¼ cup extra virgin olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 4 ounces gorgonzola cheese, crumbled
- 2 heads endive lettuce, chopped into 2-inch pieces
- 6 cups mixed spring greens
- 1 corn on the cob, husk removed
- 1 tablespoon extra virgin olive oil (for corn)
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- 3 tablespoons balsamic vinegar (for vinaigrette)
- ½ cup extra virgin olive oil (for vinaigrette)
- ½ teaspoon Dijon mustard (for vinaigrette)
- Dash of salt and freshly ground black pepper (for vinaigrette)
Instructions
- In a medium bowl, mix balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in a ziplock bag, pour in the marinade, seal, and refrigerate for 30 minutes.
- Combine basil, parsley, garlic, and lemon zest in a small bowl to make the gremolata. Set aside.
- Preheat a grill or grill pan to medium-high heat. Drizzle corn with olive oil, season, and grill for about 10 minutes, turning occasionally. Cool and cut kernels off the cob.
- Remove steak from marinade and grill for 4-5 minutes per side for rare to medium-rare. Let rest 5 minutes before slicing thinly against the grain.
- Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, toss greens, endive, cherry tomatoes, red onion, grilled corn, half of the gremolata, and half of the vinaigrette.
- Serve the salad topped with sliced steak, gorgonzola cheese, and remaining gremolata and vinaigrette.
Notes
- Marinate the steak up to 2 hours for deeper flavor, but no longer.
- Store salad components separately to maintain freshness.
- Use a grill pan or oven if a grill is unavailable.
- Add red pepper flakes or jalapeños for heat.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
