Description
A vibrant summer salad featuring marinated steak, grilled corn, fresh greens, gorgonzola cheese, and a tangy balsamic vinaigrette, perfect for a quick and indulgent meal.
Ingredients
- 1 lb sirloin steak
- 2 Tbsp balsamic vinegar (for marinade)
- 1 Tbsp Worcestershire sauce
- ¼ cup extra virgin olive oil (for marinade)
- ½ tsp Dijon mustard (for marinade)
- ¼ tsp garlic powder (for marinade)
- ½ tsp coarse salt (for marinade)
- ¼ tsp ground black pepper (for marinade)
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 4 oz gorgonzola cheese, crumbled
- 2 heads endive, outer leaves removed, halved, chopped (~2″ pieces)
- 6 cups mixed greens
- 1 corn on the cob, husked
- 1 Tbsp extra virgin olive oil (for corn)
- 2 Tbsp basil, minced (for gremolata)
- 2 Tbsp parsley, minced (for gremolata)
- 1 garlic clove, minced (for gremolata)
- 1 Tbsp lemon zest (for gremolata)
- 3 Tbsp balsamic vinegar (for vinaigrette)
- ½ cup extra virgin olive oil (for vinaigrette)
- ½ tsp Dijon mustard (for vinaigrette)
- Dash of salt & fresh ground black pepper (for vinaigrette)
Instructions
- Marinate the steak. Whisk together the marinade ingredients, seal the steak in a zip-lock bag with it, and chill for 30 minutes.
- Prepare gremolata. Combine basil, parsley, garlic, and lemon zest in a small bowl.
- Grill the corn. Preheat a cast-iron pan or outdoor grill to medium-high, brush the corn with olive oil, season, and grill for ~10 minutes until charred. Once cooled, cut off the kernels.
- Grill the steak. After removing it from the fridge, grill steak for ~4-5 minutes per side for medium-rare, let it rest 5 minutes, then slice thinly against the grain.
- Make vinaigrette. Whisk balsamic, oil, mustard, salt, and pepper in a bowl until combined.
- Assemble salad. Toss half the vinaigrette, half the gremolata, greens, endive, tomatoes, corn, gorgonzola, and red onion in a large bowl.
- Finish and serve. Lay sliced steak on top, drizzle with remaining vinaigrette and gremolata, then serve.
Notes
- If sirloin isn’t available, you can swap with flank, skirt, or hanger steak.
- Other cheese options like blue cheese, feta, or goat cheese can work well as substitutes for gorgonzola.
- Consider adding avocado, grilled zucchini, or bell pepper for extra color and texture.
- A splash of honey in the vinaigrette can enhance the sweetness.
- Leftover steak stays juicy for up to 4 days when refrigerated. The salad is best fresh and can be enjoyed within a day if dressed.
- If prepping ahead, store steak and corn separately, and toss greens, cheese, and dressing just before serving.
- If using frozen corn, fire-roasted corn adds flavor and saves time when warmed in a skillet.
- For medium-rare steak, aim for an internal temperature of 130°F and let it rest to finish around 135–140°F.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
