Steak Gorgonzola Salad (Print Version)
# Ingredients:
→ Marinade
01 -
1/2 teaspoon coarse salt
02 -
1 tablespoon Worcestershire sauce
03 -
1/2 teaspoon dijon mustard
04 -
1/4 teaspoon garlic powder
05 -
1/4 teaspoon ground black pepper
06 -
2 tablespoons balsamic vinegar
07 -
1/4 cup extra virgin olive oil
08 -
1 lb sirloin steak
→ Salad
09 -
1 tablespoon extra virgin olive oil, for drizzling corn
10 -
6 cups mixed spring greens
11 -
1 corn on the cob, husk removed
12 -
4 ounces Gorgonzola cheese, crumbled
13 -
1/2 red onion, thinly sliced
14 -
2 heads endive lettuce, halved and cut into 2-inch chunks
15 -
1 cup cherry tomatoes, halved
→ Gremolata
16 -
1 clove garlic, finely chopped
17 -
2 tablespoons parsley, finely chopped
18 -
2 tablespoons basil leaves, finely chopped
19 -
1 tablespoon lemon zest
→ Balsamic Vinaigrette
20 -
Dash of salt and freshly ground black pepper
21 -
1/2 teaspoon dijon mustard
22 -
3 tablespoons balsamic vinegar
23 -
1/2 cup extra virgin olive oil
# Instructions:
01 -
Mix together the olive oil, balsamic vinegar, dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper in a medium bowl. Put the steak in a resealable bag, pour the marinade in, seal tight, and shake it to coat. Let it chill in the fridge for a half-hour.
02 -
Stir together basil, parsley, garlic, and lemon zest in a little bowl. Leave it aside for later.
03 -
Heat up a grill pan or outdoor grill on medium-high. Rub the corn with olive oil and season lightly with salt and pepper. Grill it, turning often with tongs, until it gets charred lines—about 10 minutes. Take off the heat, let it cool, then cut off the kernels with a knife.
04 -
Grab the steak from the fridge and throw it on your preheated grill. Let it cook for 4–5 minutes on each side for rare or medium-rare. Let the meat rest for 5 minutes once it’s off the grill, then slice it thinly against the grain.
05 -
In a little bowl, whisk the mustard, vinegar, olive oil, and a dash of salt and pepper until it’s smooth.
06 -
In a huge bowl, toss the spring greens, endive, red onion, tomatoes, grilled corn, and Gorgonzola. Pour in half of the vinaigrette and gremolata and give it a good mix. Spread the salad out on a platter.
07 -
Arrange the steak slices across the top of the salad. Add the rest of the gremolata and vinaigrette as a drizzle. Serve it right away while it’s fresh.
# Notes:
01 -
Perfect for a summer cookout, this meal is light but satisfying.