Introduction to Grilled Balsamic Steak Salad with Gorgonzola & Corn
As a passionate home cook, I know how precious time can be, especially for busy moms and professionals. That’s why I’m thrilled to share this delightful recipe for Grilled Balsamic Steak Salad with Gorgonzola & Corn. Imagine a dish that combines tender, juicy steak marinated in balsamic goodness with sweet, savory corn and the creamy bite of Gorgonzola, all atop a bed of fresh greens. It’s not just a meal—it’s an experience! Perfect for those hectic days when you need something quick and satisfying, yet impressive enough to wow your loved ones.
Why You’ll Love This Grilled Balsamic Steak Salad with Gorgonzola & Corn
This Grilled Balsamic Steak Salad with Gorgonzola & Corn is a lifesaver for busy days! It’s not only quick to prepare but also bursting with flavors that make each bite a delight. The marriage of the tender steak, zesty balsamic, and creamy cheese creates a mouthwatering experience. Plus, it’s versatile enough to please even the pickiest eaters at your table, making dinners both easy and enjoyable.
Ingredients for Grilled Balsamic Steak Salad with Gorgonzola & Corn
Gathering the right ingredients is the first step to crafting your Grilled Balsamic Steak Salad with Gorgonzola & Corn. This dish features an array of fresh and flavorful elements that will dance on your palate. Here’s what you’ll need:
- Sirloin steak: A lean cut that’s perfect for grilling, offering rich flavor and tenderness.
- Balsamic vinegar: Adds a sweet and tangy kick, enhancing the steak’s marinade beautifully.
- Worcestershire sauce: This savory sauce brings depth to the marinade, complementing the steak’s flavor.
- Extra virgin olive oil: Essential for both the marinade and roasting the corn, providing healthy fats and flavor.
- Dijon mustard: A touch of sharpness that balances the sweetness of the balsamic vinegar.
- Garlic powder: For a subtle, savory foundation, infusing the marinade with warmth.
- Coarse salt and ground black pepper: Essential seasonings that enhance every ingredient’s natural flavors.
- Cherry tomatoes: Juicy and vibrant, these little gems add a burst of freshness to the salad.
- Red onion: Sliced thin for a hint of sharpness that pairs well with the creamy cheese.
- Gorgonzola cheese: Creamy and tangy, this cheese adds a decadent touch that elevates the salad.
- Endive lettuce: Provides a crisp and slightly bitter contrast to the richness of the cheese.
- Mixed spring greens: A combination of different lettuces that adds color, crunch, and nutrition.
- Corn on the cob: Grilled to sweet perfection, it adds a smoky sweetness that rounds out the dish.
- Basil and parsley: Fresh herbs that bring brightness and aroma, complementing the salad beautifully.
- Minced garlic and lemon zest: These add a zingy punch, enhancing the flavor of the gremolata.
Don’t worry about measuring everything yet! For exact quantities, check the end of the article, where you can find a printable version of this mouthwatering recipe.
How to Make Grilled Balsamic Steak Salad with Gorgonzola & Corn
Step 1: Marinate the Steak
The journey to an unforgettable Grilled Balsamic Steak Salad begins with marinating the steak. This step isn’t just a formality—it’s about infusing rich flavors into every bite. In a medium bowl, combine the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place your sirloin steak into a large ziplock bag and pour the marinade over it. Seal and shake it, ensuring every inch is coated. Let it chill in the fridge for 30 minutes. This helps to tenderize the steak while enhancing its flavor.
Step 2: Make the Gremolata
Now it’s time to whip up the gremolata, which adds a burst of freshness. In a small bowl, mix together the minced basil, parsley, lemon zest, and garlic. The bright and aromatic herbs will elevate the salad, dancing through each layer of flavors. Set it aside—it will be a delightful finishing touch on your dish!
Step 3: Prepare the Corn on the Grill
Grilling corn brings out its natural sweetness and creates beautiful grill marks. Start by preheating your grill or cast iron grill pan to medium-high heat. Drizzle the corn with one tablespoon of olive oil, sprinkling it liberally with salt and pepper. Using tongs, place the corn directly onto the grill. Cook for about ten minutes, turning occasionally until the kernels are tender and those lovely grill marks appear. Once done, let it cool, then slice the kernels off the cob; their smoky sweetness is a key player in this salad!
Step 4: Grill the Steak
Once your steak has marinated, fire up the grill again! Place the steak on the hot grill or grill pan and cook both sides for about 4-5 minutes for that perfect rare to medium rare finish. Use a meat thermometer if you want to check the doneness; aim for about 130°F. When it’s done, transfer it to a plate and let it rest for five minutes. This resting time allows the juices to redistribute, ensuring a tender, juicy steak when you slice it against the grain.
Step 5: Whisk the Vinaigrette
Now, let’s create a delicious vinaigrette to tie everything together. In a small bowl, whisk together 3 tablespoons of balsamic vinegar, ½ cup of extra virgin olive oil, half a teaspoon of Dijon mustard, and a dash of salt and pepper. The balance of flavors here is key—aim for a tangy yet creamy consistency that will marry perfectly with the other ingredients. Adjust to your taste!
Step 6: Assemble the Salad
Finally, it’s time for the grand assembly! In a large bowl, toss together half of the vinaigrette, half of the gremolata, the mixed greens, endive lettuce, cherry tomatoes, crumbled Gorgonzola, sliced corn, and red onion. Make sure everything is well-coated but also keep that light texture. Once layered, arrange the freshly sliced steak on top, then drizzle with the remaining vinaigrette and gremolata. There you have it—your masterpiece is ready to be served!
Tips for Success
- Marinate longer for even more flavor—aim for 1 to 2 hours if you can!
- Use a meat thermometer for perfect doneness—trust me, it takes the guesswork out.
- Don’t skip the resting time; it makes a big difference in tenderness.
- Customize the herbs in the gremolata based on what you have on hand.
- Grill the corn directly for stronger flavor, or boil it if short on time.
Equipment Needed
- Cast iron grill pan or outdoor grill: You can use a regular frying pan in a pinch.
- Medium bowl: Any mixing bowl will do.
- Ziplock bag: A shallow dish could work too for marinating.
- Tongs: Essential for turning the corn and steak easily.
- Cutting board: A sturdy surface for slicing.
Variations of Grilled Balsamic Steak Salad with Gorgonzola & Corn
- Swap the Steak: Try grilled chicken or portobello mushrooms for a lighter version.
- Change the Cheese: If Gorgonzola isn’t your favorite, feta or goat cheese can add a unique twist.
- Add Fruits: Incorporate sliced peaches or berries for a sweet contrast that complements the salad perfectly.
- Make it Vegan: Replace steak with grilled tofu or chickpeas, and use a vegan cheese alternative.
- Dress it Up: Experiment with flavored oils or vinegars—like lemon-infused olive oil or raspberry vinegar—to enhance the vinaigrette.
Serving Suggestions
- Pair the salad with crusty garlic bread for a hearty touch.
- A crisp white wine, like Sauvignon Blanc, enhances the flavors beautifully.
- Serve with a side of roasted vegetables for a colorful plate.
- Garnish with extra basil leaves for a fresh, vibrant finish.
- Present it in a large platter for a festive look!
FAQs about Grilled Balsamic Steak Salad with Gorgonzola & Corn
Can I prepare the Grilled Balsamic Steak Salad in advance?
Absolutely! You can marinate the steak a few hours ahead or even a day prior. Just keep everything covered in the fridge. Assemble the salad shortly before serving to ensure freshness.
What can I substitute for Gorgonzola cheese?
If Gorgonzola isn’t your thing, feel free to swap it for feta or goat cheese. Both add a delightful creaminess and complement the flavors beautifully.
How can I make this salad gluten-free?
This Grilled Balsamic Steak Salad is naturally gluten-free! Just ensure that your Worcestershire sauce is gluten-free, as some brands may contain gluten.
Can I use other cuts of steak for this recipe?
Yes! While sirloin is perfect, you can also use ribeye or flank steak. Just keep in mind that cooking times may vary with each cut.
What sides pair well with this salad?
Consider serving garlic bread or roasted vegetables alongside your salad. A nice, crisp white wine like Sauvignon Blanc also complements all the flavors wonderfully.
Final Thoughts on Grilled Balsamic Steak Salad with Gorgonzola & Corn
Creating this Grilled Balsamic Steak Salad with Gorgonzola & Corn is more than just preparing a meal—it’s about crafting moments of joy in the kitchen. The vibrant colors, combined textures, and delightful flavors create a feast that pleases both the eyes and the palate. Each bite tells a story, whether it’s a bustling weeknight dinner or a cozy gathering with loved ones. I hope this recipe brings excitement and satisfaction to your table, reminding you that delicious meals can be both easy to prepare and full of heart. Enjoy every delicious bite!
Print
Grilled Balsamic Steak Salad with Gorgonzola & Corn
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
A flavorful Grilled Balsamic Steak Salad with Gorgonzola & Corn that is sure to delight your taste buds.
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, outer leaves removed, halved and roughly chopped into 2 inch pieces
- 6 cups mixed spring greens
- 1 corn on the cob, husk removed
- 1 tablespoon extra virgin olive oil, for drizzling corn
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- 3 tablespoons balsamic vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- Marinate the steak: In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
- Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
- Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
- In a small bowl, whisk together ingredients for vinaigrette.
- Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
- Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.
Notes
- Adjust the grilling time based on your preferred steak doneness.
- Feel free to substitute other cheeses if Gorgonzola is not available.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
