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Turn regular salad night into something special with this balsamic steak gorgonzola salad featuring grilled corn. The mix of juicy marinated sirloin, tangy gorgonzola, and sweet charred corn creates amazing flavor layers that make this a full meal instead of just a side.
I came up with this combo when trying to use up some leftover grilled steak, and now it's what we crave on those hot summer nights when we want something filling but not heavy.
Ingredients
- Sirloin steak: This main protein should be about 1-inch thick with good marbling for the tastiest results
- Balsamic vinegar: Works as the flavor base in both the meat soak and the dressing, try to get aged stuff for richer taste
- Fresh corn on the cob: Adds sweet bursts and bright color, pick ones with snug green husks
- Gorgonzola cheese: Brings smooth richness and saltiness, break it up yourself from a chunk instead of buying pre-crumbled for better feel
- Endive and spring greens: Give that perfect bitter-fresh base, grab crisp ones without any brown spots
- Cherry tomatoes: Add juicy sweetness, pick ones that are ripe but still firm when cut
- Red onion: Gives that sharp kick and pretty color contrast, cut it super thin so it doesn't overpower everything else
Step-by-Step Instructions
- Soak the Steak:
- Mix balsamic vinegar, Worcestershire sauce, olive oil, dijon, garlic powder, salt and pepper in a bowl and stir until mixed well. Pour this over your sirloin in a ziplock bag and push out the air before closing it. Rub the mixture into the meat so it's all covered. Let it sit for at least 30 minutes, turning the bag over halfway to make sure flavor soaks in evenly.
- Make the Herb Mix:
- Chop fresh basil and parsley really small until they smell strong. Mix in freshly grated lemon peel and tiny chopped garlic to create a bright herb blend that'll cut through the rich steak and cheese. Do this right before you serve so it stays bright and smells amazing.
- Cook the Corn:
- Get your grill or cast iron pan super hot. Brush corn with olive oil and sprinkle with salt and pepper. Put corn straight on the hot surface, turning every few minutes until you see dark spots and the kernels get a little soft but still pop when you bite them. This mix of soft and crunchy makes every bite of salad interesting.
- Cook the Steak:
- Take steak out of the marinade and pat it dry with paper towels so it browns better. Place it on the hot grill and don't move it for about 4 minutes so you get nice grill marks. Flip once and cook another 4-5 minutes for pink inside. The temp should hit around 130-135°F before you let it rest, which will make it perfect medium-rare.
- Mix the Dressing:
- Stir balsamic vinegar and dijon until they're totally mixed, then slowly pour in olive oil while constantly stirring to make it creamy. Add salt and pepper until it tastes right. The dressing should be a little thick and stick to the back of a spoon when it's properly mixed.
- Put Together the Salad:
- Mix greens, endive, tomatoes, red onion, corn kernels and half the cheese with half the dressing in a big bowl. Turn everything gently instead of stirring hard so you don't bruise the delicate leaves. Move it all to a nice platter or separate plates.
- Add Final Touches:
- Cut the rested steak against the grain into thin pieces, showing off the pink middle. Put these pieces on top of the dressed salad. Sprinkle the rest of the cheese, drizzle more dressing, and scatter the herb mix on top for a pop of color and fresh flavor.
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You Must Know
The herb mix is really the hidden gem in this dish. I found out how amazing it could be while playing around with ways to freshen up hearty foods during my kitchen adventures. The mix of fresh herbs, lemon peel and garlic balances out the rich steak and cheese, making every bite just right.
Make-Ahead Tips
You can soak the steak up to a day ahead for deeper flavor. The sour balsamic helps soften the meat while adding tangy notes that go great with the cheese. For best results, take the steak out of the fridge about half an hour before cooking so it's not too cold.
Perfect Substitutions
This dish works well with smart swaps based on what you've got on hand. Ribeye or flank steak can easily replace sirloin. Blue cheese works instead of gorgonzola if you like stronger flavors. During cold months when fresh corn isn't great, you can use thawed frozen corn quickly browned in a hot pan with a bit of butter to get that grilled taste.
Serving Suggestions
Though this salad works fine by itself as a full meal, adding a chunk of crusty bread on the side is great for soaking up extra dressing. For dinner parties, you might want to serve smaller amounts as a starter before a simple pasta main course. A cool glass of Sangiovese or Pinot Noir pairs really well with the flavors.
Storage Notes
It's best to store the parts of this salad separately. Cooked steak stays good in the fridge for up to 3 days and should be sliced just before eating. Greens without dressing stay crisp in the fridge for 2-3 days when stored with a paper towel to soak up moisture. The dressing keeps for about a week in a closed container, but you'll need to stir or shake it before using.
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Frequently Asked Questions
- → What’s the best way to marinate steak?
Mix balsamic, olive oil, Worcestershire, garlic powder, mustard, salt, and pepper. Coat the steak in a bag and let it chill in the fridge for 30 minutes to soak in the flavors.
- → What's gremolata, exactly?
It’s a simple herb mix of basil, parsley, garlic, and lemon zest. It brings a bright, zesty kick to the meal.
- → How should I cook the corn on the grill?
Brush the corn with olive oil, then sprinkle some salt and pepper. Cook it over medium-high heat, turning it often, until you see nice grill marks—about 10 minutes total.
- → Which greens are ideal for this salad?
A mix of spring greens with a bit of endive lettuce gives a nice balance of crunch and flavor.
- → Can I prep this meal in advance?
You can make the marinade, vinaigrette, and gremolata ahead. Save grilling the steak and corn for just before serving so they’re fresh and tasty.
- → What’s the best wine to pair with this?
A light red like Pinot Noir or a chilled white like Sauvignon Blanc goes great with these flavors.