1. Can I use a different type of cheese instead of gorgonzola?

Yes! While gorgonzola adds a creamy, tangy flavor, you can swap it for other cheeses like blue cheese or feta for a similar texture and taste. For a milder option, try goat cheese or even parmesan.

2. Can I make this salad ahead of time?

You can prepare some parts of the salad ahead of time, such as grilling the steak and corn, and prepping the vegetables. However, it’s best to toss the salad and add the dressing just before serving to ensure the ingredients stay fresh and crisp.

3. How can I make this salad vegetarian?

To make this salad vegetarian, skip the steak and substitute it with grilled tofu or a plant-based meat alternative. The rest of the salad ingredients will provide plenty of flavors and texture.

4. What’s the best way to store leftover Balsamic Steak Gorgonzola Salad?

Store any leftover salad components separately. Keep the steak in an airtight container in the fridge for up to 2 days. The salad and vinaigrette can also be stored separately for the same amount of time. When ready to eat, reheat the steak and add it back to the fresh salad for a great leftover meal.

Balsamic Steak Gorgonzola Salad Recipe + 20-Minute Meal

Name: Balsamic Steak Gorgonzola Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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, outer leaves removed, 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)

Description

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a refreshing, flavorful, and easy-to-make summer dish. Grilled steak, creamy gorgonzola, smoky grilled corn, and fresh veggies come together in a tangy balsamic vinaigrette. Perfect for family dinners or gatherings, this salad offers a perfect balance of flavors and textures in every bite.

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, outer leaves removed, 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)

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Instructions

Marinate the steak: In a medium bowl, combine balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in a ziplock bag and pour the marinade over it. Seal the bag and chill for at least 30 minutes.
Make the gremolata: In a small bowl, combine basil, parsley, garlic, and lemon zest. Set aside.
Grill the corn: Preheat the grill or grill pan. Drizzle corn with olive oil and season with salt and pepper. Grill for about 10 minutes, turning occasionally until grill marks appear and kernels soften. Let cool, then slice kernels off the cob.
Grill the steak: Preheat the grill or grill pan. Remove steak from the marinade and grill for 4-5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly against the grain.
Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
Assemble the salad: In a large bowl, toss mixed greens, endive, cherry tomatoes, red onion, gorgonzola, sliced corn, and half of the gremolata. Drizzle with half of the vinaigrette.
Serve: Top the salad with sliced steak and drizzle with remaining gremolata and vinaigrette. Serve immediately.

Notes

For a more intense flavor, marinate the steak for 2-3 hours before grilling.
Ensure the steak is grilled to your desired doneness, using a meat thermometer for best results.
To avoid soggy salad, toss the salad with vinaigrette right before serving.
Leftover steak can be stored separately and added to fresh salad later.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 550mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 25g
Cholesterol: 55mg