Balsamic Steak Gorgonzola Salad with Grilled Corn Awaits!

As a busy mom, I know how precious time can be, especially when it comes to meal prep. That’s why I’m excited to share my Balsamic Steak Gorgonzola Salad with Grilled Corn! This dish is not just a feast for the eyes; it’s a quick solution for those hectic summer days when you want something fresh and delicious without spending hours in the kitchen. Imagine juicy steak, creamy Gorgonzola, and sweet grilled corn all tossed together in a vibrant salad. It’s perfect for impressing your loved ones or simply treating yourself after a long day!

Why You’ll Love This Balsamic Steak Gorgonzola Salad with Grilled Corn

• Quick and easy to prepare, perfect for busy weeknights.
• Fresh ingredients that burst with flavor, making every bite delightful.
• Grilled corn adds a sweet, smoky touch that elevates the salad.
• Versatile enough to serve as a main dish or a side.
• Healthy and satisfying, packed with protein and nutrients.

PIN FOR LATER!

Ingredients for Balsamic Steak Gorgonzola Salad with Grilled Corn

Gathering the right ingredients is key to making my Balsamic Steak Gorgonzola Salad with Grilled Corn shine. Here’s what you’ll need:

• Sirloin steak: A tender cut that grills beautifully, providing a hearty base for the salad.
• Balsamic vinegar: This adds a tangy sweetness to the marinade and vinaigrette, enhancing the overall flavor.
• Worcestershire sauce: A splash of this sauce brings depth and umami to the steak.
• Extra virgin olive oil: Used in both the marinade and vinaigrette, it adds richness and helps to tenderize the steak.
• Dijon mustard: This gives a subtle kick to the marinade and vinaigrette, balancing the flavors perfectly.
• Garlic powder: A sprinkle of this adds a warm, savory note to the marinade.
• Coarse salt and ground black pepper: Essential for seasoning, enhancing the natural flavors of the ingredients.
• Cherry tomatoes: These juicy gems add a burst of color and sweetness to the salad.
• Red onion: Thinly sliced, it provides a sharp contrast to the creamy Gorgonzola.
• Gorgonzola cheese: This tangy blue cheese crumbles beautifully, adding creaminess and flavor.
• Endive lettuce: Its crisp texture and slightly bitter taste complement the other ingredients well.
• Mixed spring greens: A blend of greens adds freshness and a variety of textures.
• Corn on the cob: Grilling it brings out its natural sweetness, making it a delightful addition.
• Basil and parsley: Fresh herbs for the gremolata, adding brightness and a burst of flavor.
• Garlic: Minced for the gremolata, it enhances the overall taste with its aromatic qualities.
• Lemon zest: This adds a refreshing citrus note that brightens the dish.
• Dash of salt and fresh ground black pepper: For the vinaigrette, these simple seasonings tie everything together.

For exact measurements, check the bottom of the article where you can find everything available for printing. Feel free to get creative with substitutions! For instance, if you’re not a fan of Gorgonzola, feta cheese works wonderfully too. And if you can’t find fresh corn, frozen corn can be a quick alternative.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Now that you have all your ingredients ready, let’s dive into making this delicious Balsamic Steak Gorgonzola Salad with Grilled Corn. Follow these simple steps, and you’ll have a stunning dish that’s sure to impress!

Step 1: Prepare the Marinade

In a medium bowl, combine the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Whisk everything together until it’s well blended. This marinade is the secret to infusing your steak with flavor!

Step 2: Marinate the Steak

Place your sirloin steak in a resealable plastic bag. Pour the marinade over the steak, making sure it’s well coated. Seal the bag and refrigerate for at least 30 minutes. If you have time, let it marinate longer for even more flavor.

Step 3: Grill the Corn

While the steak is marinating, preheat your grill to medium-high heat. Take your corn on the cob, drizzle it with a little olive oil, and place it on the grill. Grill the corn for about 10 minutes, turning occasionally until it’s nicely charred. This adds a sweet, smoky flavor that pairs perfectly with the salad.

Step 4: Grill the Steak

Once the corn is done, it’s time to grill the steak. Remove it from the marinade and place it on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let the steak rest for a few minutes before slicing. This helps keep it juicy!

Step 5: Assemble the Salad

In a large bowl, combine the cherry tomatoes, red onion, Gorgonzola cheese, endive lettuce, and mixed spring greens. Cut the grilled corn off the cob and add it to the salad mixture. The colors and textures will make your salad pop!

Step 6: Make the Vinaigrette

In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper for the vinaigrette. This dressing ties all the flavors together and adds a delightful tang to the salad.

Step 7: Combine and Serve

Drizzle the vinaigrette over the salad and toss gently to combine. Slice the grilled steak and place it on top of the salad. For a finishing touch, sprinkle with the gremolata made from minced basil, parsley, garlic, and lemon zest. Serve immediately and enjoy the burst of flavors!

PIN FOR LATER!

Tips for Success

• Let the steak marinate longer if possible; overnight is ideal for maximum flavor.
• Use a meat thermometer to check for doneness; 130°F for medium-rare.
• Grill the corn until it’s charred for that sweet, smoky flavor.
• Feel free to mix and match greens based on what you have on hand.
• Make extra vinaigrette to drizzle on leftovers for added flavor.

Equipment Needed

• Grill: A gas or charcoal grill works great. If you don’t have one, a grill pan on the stovetop will do.
• Mixing bowls: Use medium and small bowls for marinating and mixing the vinaigrette.
• Whisk: Essential for blending the marinade and vinaigrette. A fork can work in a pinch.
• Knife and cutting board: For slicing the steak and chopping veggies.
• Resealable plastic bag: Perfect for marinating the steak. A shallow dish can be an alternative.

Variations of Balsamic Steak Gorgonzola Salad with Grilled Corn

• Swap the Steak: Try grilled chicken or shrimp for a lighter protein option.
• Cheese Alternatives: If Gorgonzola isn’t your favorite, feta or goat cheese can add a different flavor profile.
• Grain Boost: Add cooked quinoa or farro for extra texture and nutrition.
• Vegetarian Version: Replace the steak with grilled portobello mushrooms for a hearty, meatless option.
• Spicy Kick: Toss in some sliced jalapeños or a sprinkle of red pepper flakes for heat.
• Seasonal Veggies: Incorporate seasonal vegetables like bell peppers or zucchini for added color and crunch.

Serving Suggestions for Balsamic Steak Gorgonzola Salad with Grilled Corn

• Pair with a chilled glass of Sauvignon Blanc for a refreshing complement.
• Serve alongside crusty garlic bread for a satisfying meal.
• Garnish with extra basil leaves for a pop of color.
• For a picnic, pack the salad in mason jars for easy transport.
• Top with toasted nuts for added crunch and flavor.

FAQs about Balsamic Steak Gorgonzola Salad with Grilled Corn

Final Thoughts

Creating my Balsamic Steak Gorgonzola Salad with Grilled Corn is more than just a meal; it’s an experience that brings joy to my kitchen. The vibrant colors and fresh flavors remind me of summer gatherings with family and friends. Each bite is a delightful combination of textures and tastes, making it a dish that everyone loves. Plus, it’s quick enough for a busy weeknight yet impressive enough for special occasions. I hope this recipe brings you as much happiness as it has brought to my table. Enjoy every moment of your culinary adventure!

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