Description
A vibrant salad featuring tender sirloin steak, creamy Gorgonzola, and grilled corn for a smoky touch, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 2 heads endive lettuce, halved and roughly chopped
- 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 (for vinaigrette)
- 1/2 cup extra virgin olive oil (for vinaigrette)
- 1/2 teaspoon Dijon mustard (for vinaigrette)
- Dash of salt and fresh ground black pepper (for vinaigrette)
Instructions
- Marinate the steak: In a bowl, stir together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in a ziplock bag, add the marinade, and chill in the fridge for 30 minutes.
- Make the gremolata: Combine basil, parsley, lemon zest, and garlic in a small bowl and set aside.
- Preheat the grill: Heat a cast iron grill pan or outdoor grill. Drizzle corn with olive oil, sprinkle with salt and pepper, and grill for about 10 minutes, turning until grill marks form.
- Grill the steak: Remove steak from fridge, grill for 4-5 minutes on each side, and let it rest for 5 minutes before slicing.
- Whisk the vinaigrette: In a small bowl, whisk balsamic vinegar, olive oil, Dijon, salt, and pepper until combined.
- Toss the salad: In a large bowl, mix half of the vinaigrette, half of the gremolata, greens, endives, tomatoes, crumbled Gorgonzola, sliced corn, and red onion.
- Assemble and serve: Lay sliced steak on top, drizzle with remaining gremolata and vinaigrette to taste, and toss gently before serving.
Notes
Marinate steak the night before for maximum flavor. Store leftover salad components separately for freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg