Balsamic Steak Gorgonzola Salad (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, outer leaves removed, 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-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.
02 -
Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
03 -
Preheat a cast iron grill pan or outdoor grill to medium-high heat. Drizzle corn on the cob with 1 tablespoon of olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill and cook each side until grill marks form and the kernels soften, about 10 minutes. Remove from heat and let cool before slicing the kernels off the cob.
04 -
Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides for 4-5 minutes for rare to medium rare. Remove the steak to a plate and let it rest for five minutes. Slice thinly against the grain.
05 -
In a small bowl, whisk together ingredients for the vinaigrette.
06 -
Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, Gorgonzola, grilled corn, and red onion in a large bowl.
07 -
Lay the sliced steak on top of the salad. Drizzle the steak and salad with the remaining gremolata and vinaigrette as desired.