Grilled Steak Salad with Gorgonzola and Gremolata

If you’re looking for a salad that feels like a luxurious, restaurant-quality meal but is easy enough to make at home, you’re in the right place. This Grilled Steak Salad with Gorgonzola and Gremolata is a gorgeous combination of bold, hearty flavors and fresh, crisp veggies that will leave you feeling both satisfied and nourished. Whether you’re planning a special dinner for guests or simply treating yourself to a delicious lunch, this salad will hit all the right spots.

The juicy, perfectly grilled sirloin steak is marinated in a tangy, savory blend of balsamic vinegar, Worcestershire sauce, garlic, and olive oil. When seared to perfection, it develops a beautiful, caramelized crust that’s irresistible. Then, we add creamy, crumbly gorgonzola cheese, which provides just the right amount of sharpness and richness to complement the steak. But the magic doesn’t stop there.

Freshness comes from a mix of chopped endive lettuce and vibrant spring greens, all tossed with cherry tomatoes, thinly sliced red onions, and grilled corn that adds a sweet, smoky element to the salad. And let’s not forget the gremolata—a zesty, herbaceous mixture of basil, parsley, lemon zest, and garlic that ties everything together with a burst of brightness.

To top it all off, a homemade balsamic vinaigrette drizzles over the salad, enhancing the overall flavor profile with its slightly sweet, slightly tangy punch. It’s not just a salad; it’s a whole experience. And the best part? This recipe is surprisingly straightforward to make, even if you’re not a grilling expert. Let’s dive into why you’ll absolutely love this recipe.

Why You’ll Love This Grilled Steak Salad Recipe

There are so many reasons why this Grilled Steak Salad with Gorgonzola and Gremolata will become your go-to recipe when you’re craving something hearty, fresh, and absolutely delicious.

First and foremost, it’s incredibly easy to make. Sure, it sounds fancy, but with simple step-by-step instructions and everyday ingredients, you’ll have this dish ready in under an hour. The marinade itself takes just minutes to put together, and while the steak is soaking up all that rich flavor, you can prepare the other components of the salad.

Another reason you’ll adore this recipe is the combination of flavors and textures. The grilled steak is juicy, tender, and full of that irresistible smoky char. The gorgonzola cheese provides a creamy, slightly tangy contrast that pairs beautifully with the meat. Then, there’s the gremolata—a fresh, garlicky herb mix that adds a pop of brightness to every bite.

This salad is also highly customizable. If you’re not a fan of gorgonzola, you can swap it out for feta or goat cheese. Not into endives? Use arugula or even romaine for added crunch. Plus, the balsamic vinaigrette is versatile enough to be used on any salad you make.

Finally, this recipe is perfect for various occasions. It works equally well as a fancy appetizer or a filling main course. Whether you’re hosting a weekend barbecue or making a quick weekday dinner, this salad will not disappoint. And did I mention it’s also pretty nutritious? Let’s get into the health benefits next.

Health Benefits

This Grilled Steak Salad with Gorgonzola and Gremolata isn’t just delicious; it’s also packed with nutrients and health benefits that make it a feel-good meal option. Here’s why you can enjoy this dish guilt-free.

First of all, it’s rich in high-quality protein thanks to the sirloin steak. Protein is essential for muscle repair, tissue growth, and overall energy levels. Sirloin steak, in particular, is a lean cut of meat, which means you get all the benefits of protein without too much saturated fat. It’s also loaded with important nutrients like iron, zinc, and B vitamins, all of which are crucial for metabolic function and maintaining a healthy immune system.

The fresh vegetables in this salad add a wealth of vitamins, minerals, and antioxidants to your plate. The mixed spring greens and endive lettuce are excellent sources of vitamin K, vitamin A, and folate. Meanwhile, cherry tomatoes are rich in vitamin C and lycopene, a powerful antioxidant that has been linked to reduced risks of certain chronic diseases.

Gorgonzola cheese, while indulgent, actually offers some nutritional benefits, too. It provides a good amount of calcium and protein. While it’s higher in fat than some other cheeses, the strong flavor means you can use less of it and still get that rich, satisfying taste.

The gremolata not only enhances the flavor of the dish but also offers additional health perks. Herbs like basil and parsley are full of antioxidants and have anti-inflammatory properties. Garlic is known for its immune-boosting qualities and its ability to support heart health.

Even the balsamic vinaigrette contributes positively to this dish. Balsamic vinegar has been shown to have antimicrobial and antioxidant properties, and it may even help regulate blood sugar levels. Olive oil, which serves as the vinaigrette base, is a heart-healthy fat loaded with beneficial monounsaturated fats and antioxidants.

All in all, this salad offers a balanced mix of proteins, healthy fats, and fresh vegetables. It’s filling and nutritious, yet feels like a treat every single time.

Preparation Time, Servings, and Nutritional Information

Before diving into the ingredient list and the cooking process, let’s break down the essential details to help you plan your meal effectively.

Preparation Time: Marinating Time: 30 minutes Grilling Time: 20 minutes Assembly Time: 10 minutes Total Time: Approximately 1 hour

Servings: This recipe makes approximately 4 servings. It’s perfect for serving as a main course for lunch or dinner, but you can also double it if you’re feeding a larger crowd.

Nutritional Information (Per Serving): Calories: 550 Protein: 36g Carbohydrates: 12g Total Fat: 38g Saturated Fat: 10g Cholesterol: 95mg Sodium: 800mg Fiber: 3g Sugar: 5g

Keep in mind that these numbers are approximate and can vary depending on the exact ingredients and quantities you use. If you’re looking to make this salad lighter, you can reduce the amount of cheese or olive oil used in the dressing.

Now that you’ve got a solid overview of what to expect, let’s get started with gathering the ingredients.

Ingredients List

For the Marinade:

• 1 lb sirloin steak
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 1/2 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper

For the Salad:

• 1 cup cherry tomatoes (halved)
• 1/2 red onion (thinly sliced)
• 4 oz gorgonzola cheese (crumbled)
• 2 heads endive lettuce (chopped into 2-inch pieces)
• 6 cups mixed spring greens
• 1 corn on the cob (husk removed)
• 1 tbsp extra virgin olive oil (for drizzling corn)

For the Gremolata:

• 2 tbsp basil leaves (minced)
• 2 tbsp parsley (minced)
• 1 clove garlic (minced)
• 1 tbsp lemon zest

For the Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp Dijon mustard
• Dash of salt and fresh ground black pepper

Now that all your ingredients are ready, let’s move on to the fun part—cooking! Keep reading as we break down the entire process step-by-step.

Step-By-Step Cooking Instructions

Now, let’s break down the cooking process to make sure your Grilled Steak Salad with Gorgonzola and Gremolata turns out perfect every single time. Follow these steps closely, and you’ll end up with a flavorful, impressive salad that everyone will rave about.

Step 1: Marinate the Steak

The first step to getting a beautifully flavorful steak is giving it time to marinate. The marinade helps tenderize the meat and infuses it with delicious flavors.

1. Prepare the Marinade: In a medium-sized bowl, combine balsamic vinegar, Worcestershire sauce, extra virgin olive oil, Dijon mustard, garlic powder, coarse salt, and ground black pepper. Whisk until all the ingredients are well combined.
2. Marinate the Steak: Place the sirloin steak in a large ziplock bag and pour the marinade over it. Seal the bag tightly, removing as much air as possible. Massage the marinade into the steak by gently kneading the bag.
3. Chill and Rest: Refrigerate the steak for at least 30 minutes. If you have extra time, marinating it for up to 2 hours will enhance the flavors even more.
4. Bring to Room Temperature: Take the steak out of the fridge about 15 minutes before grilling to allow it to reach room temperature. This ensures more even cooking.

Step 2: Make the Gremolata

While the steak is marinating, you can prepare the gremolata. This bright, zesty mixture will add a fresh, garlicky punch to your salad.

1. Combine Ingredients: In a small bowl, mix the minced basil leaves, minced parsley, minced garlic, and lemon zest.
2. Stir and Set Aside: Give it a good stir until all ingredients are evenly distributed. Set the gremolata aside until it’s time to assemble the salad.

Step 3: Grill the Corn

Grilled corn brings a lovely smoky sweetness to the salad, which complements the rich steak and creamy gorgonzola beautifully.

1. Preheat the Grill: Heat your grill or grill pan over medium-high heat.
2. Prepare the Corn: Remove the husk from the corn on the cob and drizzle it with extra virgin olive oil. Season lightly with salt and pepper.
3. Grill the Corn: Place the corn directly on the grill grates and cook for about 10 minutes, turning frequently to ensure all sides get some nice char marks.
4. Cool and Cut: Once the corn is grilled to your liking, remove it from the grill and let it cool slightly. Then, using a sharp knife, carefully slice the kernels off the cob. Set the kernels aside.

Step 4: Grill the Steak

Now, it’s time to cook the steak to perfection. Grilling it adds a delightful smoky flavor and creates those beautiful sear marks.

1. Preheat the Grill: Make sure your grill or grill pan is heated to medium-high heat.
2. Grill the Steak: Remove the steak from the marinade, allowing any excess liquid to drip off. Place the steak on the hot grill and cook for about 4-5 minutes per side for medium-rare. If you prefer your steak more well-done, add 1-2 minutes per side.
3. Rest the Steak: Transfer the steak to a cutting board and let it rest for at least 5 minutes. This step is crucial to allow the juices to redistribute, keeping the meat tender and flavorful.
4. Slice the Steak: Using a sharp knife, slice the steak thinly against the grain. Slicing against the grain helps break down the muscle fibers, resulting in a more tender bite.

Step 5: Prepare the Balsamic Vinaigrette

This simple yet flavorful vinaigrette ties the salad components together beautifully.

1. Combine Ingredients: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and black pepper.
2. Taste and Adjust: Taste the vinaigrette and adjust seasoning if needed. You can add a pinch of sugar if you prefer a slightly sweeter dressing.
3. Set Aside: Keep the vinaigrette ready to drizzle over the salad during assembly.

Step 6: Assemble the Salad

Now comes the fun part—putting it all together. This is where the magic happens.

1. Prepare the Base: In a large mixing bowl, combine the mixed spring greens, chopped endive lettuce, cherry tomatoes, thinly sliced red onions, and grilled corn kernels.
2. Add Gorgonzola Cheese: Sprinkle the crumbled gorgonzola cheese over the salad. If you’re not a fan of gorgonzola, feel free to substitute with feta or goat cheese.
3. Add Half the Gremolata and Vinaigrette: Drizzle about half of the prepared gremolata and vinaigrette over the salad. Toss gently to coat all the ingredients evenly.
4. Top with Steak: Arrange the thinly sliced steak over the salad.
5. Final Touches: Drizzle the remaining gremolata and vinaigrette over the steak. Give the entire salad one last gentle toss if desired.
6. Serve Immediately: Transfer the salad to a large serving platter or individual plates and serve right away.

How to Serve

This Grilled Steak Salad with Gorgonzola and Gremolata is versatile and can be served in several delightful ways:

• As a Main Dish: Serve it as a hearty, protein-packed meal. It’s perfect for lunch or dinner, especially when you’re craving something fresh yet satisfying.
• With Crusty Bread: Pair the salad with warm, crusty bread or garlic bread for added texture and a comforting touch.
• As a Party Platter: Serve this salad on a large platter for guests to serve themselves. It’s a beautiful centerpiece for any special occasion or summer barbecue.
• With Extra Toppings: For a more decadent experience, sprinkle additional crumbled gorgonzola or fresh herbs on top just before serving.

This salad is best enjoyed fresh and warm, but the great news is it also pairs well with a variety of sides and beverages. Let’s explore some pairing suggestions.

Pairing Suggestions

Pairing your Grilled Steak Salad with complementary dishes and drinks can truly elevate your dining experience. Here are some ideas to enhance your meal:

• Side Dishes:
  • Roasted vegetables like asparagus, bell peppers, or Brussels sprouts.
  • Mashed potatoes or creamy polenta for a comforting touch.
  • Light, tangy coleslaw for a refreshing contrast.
• Beverages:
  • A refreshing glass of iced green tea or sparkling water infused with lemon and mint.
  • Freshly squeezed lemonade for a zesty complement to the salad’s savory flavors.
• Desserts:
  • A light, fruity dessert like berry parfait or lemon sorbet to cleanse the palate.
  • Dark chocolate truffles if you’re in the mood for something rich.

Whether you’re enjoying this salad as a casual meal or a special dinner, these pairings will help you create a memorable feast. Next, let’s talk about how to store and reheat leftovers if you’re lucky enough to have any.

Storage, Freezing & Reheating Instructions

This Grilled Steak Salad with Gorgonzola and Gremolata is best enjoyed fresh, but if you have leftovers or want to prepare some components in advance, here’s how to properly store, freeze, and reheat them to maintain maximum flavor and quality.

Storing Leftovers

1. Separate the Components: If you expect to have leftovers, it’s best to store the steak, salad, and vinaigrette separately. Keeping them apart will prevent the greens from becoming soggy.
2. Refrigerate the Steak: Store the sliced grilled steak in an airtight container in the refrigerator for up to 3 days.
3. Refrigerate the Salad: Keep the salad greens, tomatoes, corn, and gorgonzola cheese in a separate airtight container. This mixture will stay fresh for about 2 days.
4. Store the Vinaigrette and Gremolata: Place the remaining vinaigrette and gremolata in small containers. The vinaigrette will last for up to 1 week in the fridge, while the gremolata is best used within 3 days.

Freezing

1. Freezing the Steak: You can freeze cooked steak if you want to save it for later. Place the sliced steak in a freezer-safe bag or container, making sure to remove as much air as possible before sealing.
2. Label and Store: Clearly label the bag with the date and freeze for up to 3 months.
3. Avoid Freezing the Salad: Freezing the fresh greens, tomatoes, and gorgonzola cheese is not recommended, as their texture will degrade when thawed.

Reheating

1. Reheat the Steak: The best way to reheat the steak slices without drying them out is to use a hot skillet. Heat a drizzle of olive oil over medium heat and briefly sear the slices for about 1 minute per side.
2. Microwave Option: If you’re in a hurry, you can microwave the steak slices. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in short intervals of 20-30 seconds until warmed through.
3. Serving Cold: If you prefer a cold salad, you can simply add the chilled steak slices directly to the salad without reheating.

Now that you know how to properly store and reheat your salad, let’s make sure you avoid common mistakes that could compromise your delicious creation.

Common Mistakes to Avoid

Even though this recipe is pretty straightforward, there are a few common pitfalls that can affect the final result. Here’s how to dodge them.

Overcooking the Steak

One of the most common mistakes is overcooking the steak, which can result in a dry, tough texture. Remember, sirloin steak is best served medium-rare to medium. Use a meat thermometer to ensure the internal temperature reaches 135°F for medium-rare or 145°F for medium.

Not Allowing the Steak to Rest

Cutting into the steak right after it’s grilled is tempting, but it’s important to let it rest for at least 5 minutes. Resting allows the juices to redistribute, making the steak much juicier and more flavorful.

Skipping the Marinade

The marinade isn’t just for flavor; it also tenderizes the meat. Make sure you give the steak at least 30 minutes to marinate. Ideally, 1-2 hours is even better if you have the time.

Using Low-Quality Ingredients

Since this recipe relies on fresh, simple ingredients, their quality makes a big difference. Opt for high-quality balsamic vinegar, extra virgin olive oil, and fresh herbs for the best flavor.

Overdressing the Salad

It’s easy to go heavy on the vinaigrette, but too much dressing can overpower the salad’s natural freshness. Always start with less and add more as needed.

Now that you’re aware of the potential pitfalls, let’s look at some pro tips to help you truly nail this recipe.

Pro Tips

Whether you’re a beginner or a seasoned home cook, these tips will help you achieve the most amazing Grilled Steak Salad with Gorgonzola and Gremolata.

Marinate for Maximum Flavor

For the most flavorful steak, marinate it for at least 1-2 hours if you can. If you’re planning ahead, you can even marinate the steak overnight in the refrigerator. Just remember to bring it to room temperature before grilling.

Use a Meat Thermometer

To achieve the perfect doneness, invest in a meat thermometer. It takes all the guesswork out of grilling and ensures you won’t end up with undercooked or overcooked steak.

Toast the Gorgonzola

If you love an extra layer of richness, try lightly toasting the crumbled gorgonzola before adding it to the salad. Spread the cheese out on a baking sheet and broil for just a couple of minutes until it becomes slightly golden and bubbly.

Prepare the Vinaigrette in Advance

The balsamic vinaigrette’s flavors actually improve when it has some time to meld. Feel free to make it a day ahead and keep it in the fridge. Just give it a good whisk or shake before using.

Try Grilled Bread

For an extra treat, grill some thick slices of bread brushed with olive oil. The crispy, smoky bread pairs wonderfully with the salad’s rich and fresh components.

By following these tips, you’re setting yourself up for serious salad success. But just in case you have more questions, let’s address some common ones next.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of steak for this salad?
A: Absolutely! While sirloin steak works great, you can also use ribeye, flank steak, or even filet mignon if you prefer. Just adjust the cooking time according to the thickness of the steak.

Q: What if I don’t have a grill?
A: No worries! You can use a grill pan or even a cast-iron skillet on your stovetop. Just be sure to preheat the pan well before adding the steak.

Q: Can I make this salad ahead of time?
A: Parts of it, yes! You can prepare the gremolata, vinaigrette, and even the grilled corn ahead of time. However, the steak is best cooked right before serving.

Q: Can I substitute gorgonzola with another cheese?
A: Yes! If you’re not a fan of gorgonzola, try feta cheese, goat cheese, or even blue cheese for a different yet delicious flavor.

Q: Is this salad keto-friendly?
A: It can be! Simply omit the corn and reduce the amount of balsamic vinegar used in the vinaigrette. The steak, cheese, and greens are all keto-friendly.

Q: Can I use dried herbs for the gremolata?
A: Fresh herbs are recommended for the gremolata’s best flavor, but if you must use dried herbs, reduce the amount by half.

Q: How can I make this recipe dairy-free?
A: Omit the gorgonzola cheese or replace it with a dairy-free cheese option. The rest of the recipe is naturally dairy-free.

Q: Can I serve this salad cold?
A: Yes, the steak can be served cold if you prefer. Just slice it thinly and arrange it over the salad before serving.

Q: What other vegetables can I add to this salad?
A: Grilled bell peppers, avocado slices, and cucumber all make excellent additions to this salad.

Now that we’ve covered everything you need to know, let’s wrap it up!

Conclusion & Call to Action

You’ve now got everything you need to make this incredible Grilled Steak Salad with Gorgonzola and Gremolata. It’s the kind of dish that impresses with both its looks and its flavors. Whether you’re hosting a dinner party or simply treating yourself to something special, this salad is sure to hit the spot.

Why not give this recipe a try today? Snap some photos of your beautiful creation and share them online. I’d love to hear how it turns out for you, so feel free to leave a comment or tag me on social media.

Ready to get cooking? You’ve got this! And trust me, once you’ve tried this salad, it’s bound to become one of your go-to recipes. Happy grilling!

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