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Balsamic Steak Gorgonzola Salad

Balsamic Steak Gorgonzola Salad: A Summer Flavor Delight

This Balsamic Steak Gorgonzola Salad combines grilled steak, creamy cheese, and sweet corn for a delightful summer meal.
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Prep Time 20 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 lb Sirloin Steak can substitute with flank steak or chicken
  • ¼ cup Balsamic Vinegar adds tangy depth
  • 1 tablespoon Worcestershire Sauce optional
  • 2 tablespoon Extra Virgin Olive Oil or avocado oil
  • 1 tablespoon Dijon Mustard or regular mustard
  • 1 teaspoon Garlic Powder fresh garlic can be substituted
For the Salad
  • 1 cup Cherry Tomatoes or any seasonal tomatoes
  • ½ cup Red Onion or green onions for a milder flavor
  • ½ cup Gorgonzola Cheese or feta cheese
  • 2 cups Endive Lettuce or arugula/romaine
  • 4 cups Mixed Spring Greens any mixed salad blend
  • 1 ear Corn on the Cob can use canned or frozen corn
  • ¼ cup Basil and parsley for gremolata
  • 1 tablespoon Lemon Zest or lime zest
  • to taste Coarse Salt & Ground Black Pepper essential for flavor

Equipment

  • Grill
  • Mixing Bowl
  • cutting board
  • knife

Method
 

Preparation Steps
  1. Marinate the steak by whisking together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Coat the steak and refrigerate for at least 30 minutes.
  2. Prepare gremolata by chopping fresh basil and parsley, mixing with lemon zest and minced garlic.
  3. Preheat the grill; drizzle corn with olive oil, salt, and pepper. Grill for about 10 minutes, then slice kernels off the cob.
  4. Grill the marinated steak over high heat for 4-5 minutes per side. Let it rest before slicing.
  5. Make the vinaigrette by whisking together remaining balsamic vinegar, olive oil, salt, and pepper.
  6. Assemble the salad with mixed greens, endive, cherry tomatoes, red onion, and Gorgonzola, tossing with half the vinaigrette and gremolata.
  7. Top the salad with sliced steak and grilled corn, drizzle with remaining vinaigrette and garnish with gremolata. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 550mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For best flavor, marinate the steak longer, use fresh ingredients, and adjust seasoning gradually.

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