Description
Succulent balsamic-glazed steak crowns a crisp salad of mixed greens and grilled corn, delivering Italian-inspired flavor fireworks. Gorgonzola crumbles and tangy dressing elevate this restaurant-quality dish that promises to dazzle your dinner table with minimal effort.
Ingredients
Scale
Proteins:
- 1 lb (454 grams) sirloin steak
- 4 ounces (113 grams) Gorgonzola cheese, crumbled
Salad Components:
- 6 cups mixed spring greens
- 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 6 ears corn on the cob, husk removed
Marinade and Seasoning:
- ¼ cup (60 milliliters) extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- Dash of salt
- Dash of fresh ground black pepper
Garnish:
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- Drizzle of extra virgin olive oil for corn
Instructions
- Craft a robust marinade in a medium bowl, combining selected seasonings to infuse deep flavor into the steak.
- Transfer uncooked steaks into a large resealable plastic bag, completely coating them with the prepared marinade mixture.
- Carefully seal the bag, gently massaging to distribute marinade evenly, then refrigerate for 30 minutes to allow flavors to fully penetrate the meat.
- Prepare a vibrant gremolata by finely chopping fresh basil, parsley, mincing lemon zest, and crushing garlic cloves in a small mixing bowl; set aside for later use.
- Heat a cast-iron grill pan or outdoor grill to medium-high temperature (around 400°F/204°C).
- Drizzle of extra virgin olive oil over fresh corn on the cob, seasoning generously with kosher salt and freshly ground black pepper.
- Grill corn for approximately 10 minutes, rotating periodically to achieve uniform golden-brown char marks, then remove and allow to cool slightly before carefully slicing kernels from the cob.
- Remove marinated steak from refrigerator and place directly onto preheated grill surface, cooking 4-5 minutes per side for medium-rare doneness (internal temperature 135°F/57°C).
- Transfer grilled steak to a clean cutting board, letting it rest for 5 minutes to redistribute internal juices before slicing against the grain into thin strips.
- Whisk vinaigrette ingredients in a small bowl until smooth and fully incorporated, creating a cohesive dressing.
- Combine mixed salad greens, endive, cherry tomatoes, crumbled gorgonzola cheese, thinly sliced red onion, and grilled corn kernels in a large serving bowl, gently tossing with half the prepared vinaigrette and gremolata.
- Artfully arrange sliced steak atop the dressed salad, drizzling remaining vinaigrette and sprinkling additional gremolata for enhanced flavor and visual appeal.
Notes
- Marinating meat matters most for tender, flavor-packed results that transform ordinary steaks into extraordinary culinary experiences.
- Letting ingredients rest after cooking allows natural juices to redistribute, ensuring each bite remains succulent and perfectly seasoned.
- Grilling corn directly brings out smoky sweetness, creating caramelized kernels that add unexpected depth and texture to this vibrant salad.
- Balancing acidic balsamic vinaigrette with creamy gorgonzola cheese creates a harmonious flavor profile that dances across your palate.
- Chopping herbs fresh moments before mixing releases essential oils, intensifying the gremolata’s bright, zesty characteristics and elevating the entire dish’s aromatic dimension.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 42 g
- Saturated Fat: 10 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg