What can I substitute for Gorgonzola cheese?

If Gorgonzola isn’t your favorite, feta cheese is a fantastic alternative. It offers a similar creaminess with a different flavor profile. Goat cheese also works well if you prefer a milder taste.

Is this salad gluten-free?

Yes! The Balsamic Steak Gorgonzola Salad with Grilled Corn is naturally gluten-free. Just ensure that your Worcestershire sauce is gluten-free, as some brands may contain gluten.

Can I use frozen corn instead of fresh?

Definitely! Frozen corn is a great time-saver. Just thaw it and grill it briefly to get that smoky flavor. It will still taste delicious in the salad!

How can I make this salad vegetarian?

To make a vegetarian version, simply replace the steak with grilled portobello mushrooms. They have a meaty texture and will soak up the marinade beautifully, making for a satisfying meal.

Balsamic Steak Gorgonzola Salad with Grilled Corn Awaits!

Q: Can I make the Balsamic Steak Gorgonzola Salad with Grilled Corn ahead of time?

Absolutely! You can marinate the steak a day in advance. Just grill it fresh before serving. The salad can be assembled a few hours ahead, but I recommend adding the vinaigrette just before serving to keep the greens crisp.

Description

A delicious and refreshing Balsamic Steak Gorgonzola Salad with Grilled Corn, perfect for a summer meal.

Ingredients

Scale

1 lb sirloin steak
2 tablespoons balsamic vinegar (for marinade)
1 tablespoon Worcestershire sauce
¼ cup extra virgin olive oil (for marinade)
½ teaspoon dijon mustard (for marinade)
¼ teaspoon garlic powder (for marinade)
½ teaspoon coarse salt (for marinade)
¼ teaspoon ground black pepper (for marinade)
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
4 ounces Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
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 (for gremolata)
2 tablespoons parsley, minced (for gremolata)
1 clove garlic, minced (for gremolata)
1 tablespoon lemon zest (for gremolata)
3 tablespoons balsamic vinegar (for vinaigrette)
½ cup extra virgin olive oil (for vinaigrette)
½ teaspoon dijon mustard (for vinaigrette)
Dash of salt and fresh ground black pepper (for vinaigrette)

Instructions

In a bowl, combine the marinade ingredients: balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, salt, and pepper. Mix well.
Place the sirloin steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes.
Preheat the grill to medium-high heat. Grill the corn for about 10 minutes, turning occasionally until charred. Remove from grill and let cool.
Grill the marinated steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for a few minutes before slicing.
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.
In a small bowl, whisk together the vinaigrette ingredients: balsamic vinegar, olive oil, dijon mustard, salt, and pepper.
Drizzle the vinaigrette over the salad and toss gently to combine.
Slice the grilled steak and place it on top of the salad. Sprinkle with gremolata before serving.

Notes

For a spicier kick, add some red pepper flakes to the vinaigrette.
This salad can be served warm or cold.
Leftover steak can be used in sandwiches or wraps.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg

Keywords: Balsamic Steak, Gorgonzola Salad, Grilled Corn, Salad