Name: Grilled Steak Salad with Gorgonzola and Gremolata
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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); 2 tbsp basil leaves (minced); 2 tbsp parsley (minced); 1 clove garlic (minced); 1 tbsp lemon zest; 3 tbsp balsamic vinegar; 1/2 cup extra virgin olive oil; 1/2 tsp Dijon mustard; Dash of salt and fresh ground black pepper

Description

This Grilled Steak Salad combines juicy, perfectly grilled sirloin steak, creamy gorgonzola cheese, and fresh, zesty gremolata. Tossed with a mix of crisp greens, grilled corn, cherry tomatoes, and a homemade balsamic vinaigrette, this salad offers a satisfying, restaurant-quality meal you can easily make at home.

Ingredients

Scale

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

Instructions

Marinate the Steak: Mix marinade ingredients and pour over steak in a ziplock bag. Marinate for 30 minutes in the fridge.
Make the Gremolata: Combine basil, parsley, garlic, and lemon zest in a small bowl. Set aside.
Grill the Corn: Preheat grill to medium-high heat. Drizzle corn with olive oil, season, and grill for 10 minutes, turning frequently. Slice kernels off the cob.
Grill the Steak: Remove steak from the fridge. Grill for 4-5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly.
Prepare the Vinaigrette: Whisk balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a bowl.
Assemble the Salad: In a large bowl, toss greens, endives, tomatoes, corn, red onions, and gorgonzola with half of the vinaigrette and gremolata.
Add Steak & Serve: Top with sliced steak and drizzle with remaining vinaigrette and gremolata. Serve immediately.

Notes

For a milder flavor, substitute gorgonzola with feta or goat cheese.
Use a meat thermometer to ensure perfect doneness (135°F for medium-rare, 145°F for medium).
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American