Can I make Balsamic Steak Gorgonzola Salad ahead of time?

Yes, you can prepare the ingredients ahead of time, but for the best results, it’s recommended to assemble the salad just before serving. You can marinate the steak and grill the corn in advance. Keep the dressing, gremolata, and fresh salad ingredients separate to prevent wilting. When ready to serve, toss everything together and add the grilled steak.

What can I use as a substitute for Gorgonzola cheese in this recipe?

If you don’t have Gorgonzola or prefer a milder flavor, you can substitute it with blue cheese, goat cheese, or feta. Each of these alternatives will bring a slightly different flavor but will still complement the steak and the other ingredients beautifully.

Can I make this salad without grilling the corn and steak?

Absolutely! If you don’t have access to a grill, you can cook the steak in a cast-iron pan or on a stovetop grill. For the corn, you can boil or roast it in the oven, then cut it off the cob before adding it to the salad. While grilling adds a smoky flavor, these alternatives will still work well and provide a delicious salad

Easy Balsamic Steak Gorgonzola Salad – 20-Minute Recipe

Balsamic Steak Gorgonzola Salad

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Balsamic Steak Gorgonzola Salad is a flavorful and satisfying dish, combining perfectly grilled steak, sweet grilled corn, tangy Gorgonzola cheese, and fresh mixed greens. The salad is topped with a balsamic vinaigrette and gremolata for a burst of refreshing flavors. Quick to prepare, this 20-minute recipe is perfect for summer grilling and a healthy, indulgent meal.

Author: Kate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad, Main Course
Method: Grilling
Cuisine: American

Ingredients

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1 lb sirloin steak
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
¼ cup extra virgin olive oil
½ teaspoon dijon mustard
¼ teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon ground black pepper
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
4 ounces Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
6 cups mixed spring greens
1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil, for drizzling corn
2 tablespoons basil leaves, minced
2 tablespoons parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
½ teaspoon dijon mustard
Dash of salt and fresh ground black pepper

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Instructions

Marinate the steak: In a medium-sized bowl, whisk together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in a large ziplock bag, pour the marinade over it, seal the bag, and shake to coat. Let it chill in the fridge for 30 minutes.
Prepare the gremolata: In a small bowl, combine the minced basil, parsley, garlic, and lemon zest. Set this aside for later.
Grill the corn: Preheat your grill or cast-iron grill pan to medium-high heat. Drizzle the corn with olive oil and season with salt and pepper. Grill the corn for about 10 minutes, turning occasionally until grill marks appear. Let it cool slightly, then slice the kernels off the cob.
Grill the steak: Remove the steak from the fridge and grill for 4-5 minutes per side for medium-rare. Once cooked, transfer the steak to a plate and let it rest for 5 minutes before slicing it thinly against the grain.
Make the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and black pepper.
Assemble the salad: In a large bowl, toss together the mixed greens, endive lettuce, cherry tomatoes, red onion, Gorgonzola, and sliced corn with half of the vinaigrette and gremolata.
Top with steak: Arrange the sliced steak over the salad and drizzle with the remaining vinaigrette and gremolata. Serve immediately and enjoy!

Notes

For a lighter option, swap the sirloin steak with grilled chicken breast or plant-based alternatives.
If you don’t have Gorgonzola cheese, substitute it with blue cheese or goat cheese.
Grilled bell peppers or roasted sweet potatoes can replace corn when it’s not in season.
This salad is best served fresh, but you can store leftovers in the fridge for up to a day, keeping the dressing and steak separate to prevent wilting.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 600mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg

Find it online: https://thecookingsisters.com/balsamic-steak-gorgonzola-salad-20-minute/