Balsamic Steak Salad Corn (Print Version)
# Ingredients:
→ Marinade
01 -
1 lb sirloin steak
02 -
2 tablespoons balsamic vinegar
03 -
1 tablespoon Worcestershire sauce
04 -
1/4 cup extra virgin olive oil
05 -
1/2 teaspoon dijon mustard
06 -
1/4 teaspoon garlic powder
07 -
1/2 teaspoon coarse salt
08 -
1/4 teaspoon ground black pepper
→ Salad
09 -
1 cup cherry tomatoes, halved
10 -
1/2 red onion, thinly sliced
11 -
4 ounces Gorgonzola cheese, crumbled
12 -
2 heads endive lettuce, halved and roughly chopped into 2 inch pieces
13 -
6 cups mixed spring greens
14 -
1 corn on the cob, husk removed
15 -
1 tablespoon extra virgin olive oil, for drizzling corn
→ Gremolata
16 -
2 tablespoons basil leaves, minced
17 -
2 tablespoons parsley, minced
18 -
1 clove garlic, minced
19 -
1 tablespoon lemon zest
→ Balsamic Vinaigrette
20 -
3 tablespoons balsamic vinegar
21 -
1/2 cup extra virgin olive oil
22 -
1/2 teaspoon dijon mustard
23 -
Dash of salt and fresh ground black pepper
# Instructions:
01 -
In a medium-sized bowl, stir together balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, salt, and pepper. Place steak in a large ziplock bag, pour marinade over, seal, and shake to coat. Chill in the refrigerator for 30 minutes.
02 -
Combine basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
03 -
Preheat a cast iron grill pan or outdoor grill over medium-high heat. Drizzle corn with olive oil and season with salt and pepper. Using tongs, place the corn on the grill and cook each side until grill marks form, about 10 minutes. Remove from heat and let cool. Slice kernels off the cob.
04 -
Remove steak from the fridge and place on the grill or grill pan. Cook each side for 4-5 minutes for rare to medium rare. Remove from heat and let rest for 5 minutes. Slice thinly against the grain.
05 -
Whisk together balsamic vinegar, olive oil, dijon mustard, and a dash of salt and pepper in a small bowl.
06 -
In a large bowl, toss mixed greens, endive, tomatoes, Gorgonzola, grilled corn, red onion, half of the vinaigrette, and half of the gremolata. Arrange salad on a serving platter.
07 -
Lay the sliced steak on top of the salad. Drizzle with remaining vinaigrette and gremolata. Serve immediately.
# Notes:
01 -
This recipe is ideal for summer grilling and can be served as a light main course.