Balsamic Steak Gorgonzola Salad

This balsamic steak gorgonzola salad with grilled corn transforms ordinary salad night into a restaurant-worthy experience. The combination of tender marinated sirloin, creamy gorgonzola, and sweet charred corn creates layers of flavor that make this a complete meal rather than just a side dish.

I first made this salad when looking for a way to use leftover grilled steak, and it's since become our go-to dinner for hot summer evenings when we want something substantial yet refreshing.

Ingredients

• Sirloin steak: Serves as the protein centerpiece, select a well-marbled piece about 1-inch thick for best results
• Balsamic vinegar: Creates a tangy base for both the marinade and dressing, look for aged varieties for deeper flavor
• Fresh corn on the cob: Delivers sweet pops of flavor and beautiful color, choose ears with tight green husks
• Gorgonzola cheese: Adds creamy richness and salt, crumble it yourself from a wedge rather than using pre-crumbled for better texture
• Endive and spring greens: Provide the perfect bitter-fresh foundation, look for crisp leaves without browning
• Cherry tomatoes: Bring juicy sweetness, choose ripe but firm ones that hold their shape when cut
• Red onion: Contributes sharp bite and color contrast, slice it paper thin to prevent overwhelming other flavors

Step-by-Step Instructions

Marinate the Steak:

Combine balsamic vinegar, Worcestershire sauce, olive oil, dijon, garlic powder, salt and pepper in a bowl and whisk until emulsified. Pour over the sirloin in a ziplock bag, pressing out air before sealing. Massage the marinade into the meat, ensuring every surface is coated. Allow to marinate for at least 30 minutes, flipping the bag halfway through for even flavor distribution.

Prepare the Gremolata:

Finely mince fresh basil and parsley until they release their aromatic oils. Add freshly grated lemon zest and minced garlic, combining thoroughly to create a bright herb mixture that will cut through the richness of the steak and cheese. The gremolata should be prepared just before serving to maintain its vibrant color and aroma.

Grill the Corn:

Preheat your grill or cast iron pan until smoking hot. Brush corn with olive oil and season generously with salt and pepper. Place corn directly on the grill, turning every 2-3 minutes until kernels develop char marks and become slightly tender but still retain some crunch. This contrast of textures adds interest to each bite of salad.

Cook the Steak:

Remove steak from marinade and pat dry with paper towels to promote better searing. Place on the hot grill and resist moving it for at least 4 minutes to develop proper grill marks. Flip once and cook an additional 4-5 minutes for medium rare. The internal temperature should reach 130-135°F before resting, which will allow it to reach perfect medium rare.

Prepare the Vinaigrette:

Whisk balsamic vinegar and dijon until completely combined, then slowly drizzle in olive oil while continuously whisking to create an emulsion. Season with salt and pepper to taste. The vinaigrette should be slightly thick and coat the back of a spoon when properly emulsified.

Assemble the Salad:

Toss greens, endive, tomatoes, red onion, corn kernels and half the gorgonzola with half the vinaigrette in a large bowl. Use gentle turning motions rather than aggressive stirring to prevent bruising the delicate greens. Transfer to a serving platter or individual plates.

Finish the Dish:

Slice the rested steak against the grain into thin strips, revealing the pink center. Arrange slices atop the dressed salad. Sprinkle with remaining gorgonzola, drizzle with additional vinaigrette, and scatter the gremolata over everything for a final burst of color and flavor.

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You Must Know

The gremolata is truly the secret weapon in this recipe. I discovered its transformative power when experimenting with ways to brighten heavy dishes during my culinary experiments. The combination of fresh herbs, lemon zest and garlic cuts through the richness of the steak and cheese, creating perfect balance in each bite.

Make-Ahead Tips

You can marinate the steak up to 24 hours in advance for deeper flavor development. The acidity in the balsamic works to tenderize the meat while infusing it with tangy notes that complement the gorgonzola perfectly. For best results, remove the steak from refrigeration about 30 minutes before cooking to take the chill off.

Perfect Substitutions

This recipe welcomes thoughtful substitutions based on what you have available. Ribeye or flank steak work beautifully in place of sirloin. Blue cheese can substitute for gorgonzola if you prefer a sharper flavor profile. During winter months when fresh corn isnt at its peak, thawed frozen corn can be quickly charred in a hot skillet with a touch of butter to mimic the grilled flavor.

Serving Suggestions

While this salad stands alone as a complete meal, a slice of crusty baguette on the side makes an excellent addition for soaking up any extra dressing and juices. For a more substantial dinner party presentation, consider serving smaller portions as a first course before a simple pasta main. A chilled glass of Sangiovese or Pinot Noir complements the flavors beautifully.

Storage Notes

The components of this salad store best separately. Cooked steak can be refrigerated for up to 3 days and sliced just before serving. Undressed greens stay crisp in the refrigerator for 2-3 days when stored with a paper towel to absorb moisture. The vinaigrette will keep for up to a week in a sealed container, though you may need to rewhisk or shake before using.

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Frequently Asked Questions

→ How do you marinate the steak?

Combine balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Pour over the steak in a sealed bag and refrigerate for 30 minutes to infuse flavors.

→ What is gremolata, and how is it made?

Gremolata is a fresh herb mixture made with minced basil, parsley, garlic, and lemon zest. It adds a bright and zesty flavor to the dish.

→ How do you grill the corn?

Drizzle the corn with olive oil, then sprinkle salt and pepper. Grill over medium-high heat until char marks appear, rotating for even cooking, about 10 minutes total.

→ What greens work best for this salad?

A combination of mixed spring greens and chopped endive lettuce adds both texture and flavor to the salad base.

→ Can this dish be prepared ahead of time?

You can prep the marinade, gremolata, and vinaigrette in advance. Grill the steak and corn fresh before serving to maintain peak flavor and texture.

→ What wine pairs well with this dish?

A medium-bodied red wine like Pinot Noir or a chilled white like Sauvignon Blanc complements the flavors perfectly.