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Turn an ordinary salad into something special with this balsamic steak gorgonzola combo featuring grilled corn. The mix of juicy marinated sirloin, smooth gorgonzola, and sweet charred corn builds amazing flavor layers, making this a full meal instead of just a side.
I came up with this dish while 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: Works as your main protein, grab one with good marbling about 1-inch thick for the juiciest results
- Balsamic vinegar: Forms a zingy foundation for both marinade and dressing, try an aged version for richer taste
- Fresh corn on the cob: Adds sweet bursts and gorgeous color, pick ears with snug green husks
- Gorgonzola cheese: Brings creamy richness and saltiness, break it up yourself from a chunk for better mouthfeel
- Endive and spring greens: Create the perfect bitter-fresh base, go for fresh leaves with no brown spots
- Cherry tomatoes: Add juicy sweetness, select ones that are ripe but still firm when cut
- Red onion: Gives a sharp kick and pretty color contrast, cut it super thin so it won't take over
Step-by-Step Instructions
- Marinate the Steak:
- Mix balsamic vinegar, Worcestershire sauce, olive oil, dijon, garlic powder, salt and pepper in a bowl until blended. Pour this over your sirloin in a ziplock bag and push out the air before closing. Rub the mixture into the meat so it's totally covered. Let it sit for at least 30 minutes, turning the bag once halfway for even flavor.
- Prepare the Gremolata:
- Chop fresh basil and parsley finely until they start releasing their scent. Throw in some freshly grated lemon zest and minced garlic, mixing well to make a bright herb blend that will balance the rich steak and cheese. Make this right before serving to keep its bright color and smell.
- Grill the Corn:
- Get your grill or cast iron pan smoking hot. Coat corn with olive oil and sprinkle with salt and pepper. Put corn directly on the grill, rotating every few minutes until you see char marks and the kernels get a bit soft but still have some bite. This mix of textures makes each forkful more interesting.
- Cook the Steak:
- Take the steak out of the marinade and dry it with paper towels for better browning. Put it on the hot grill and don't touch it for about 4 minutes to get good grill marks. Flip once and cook another 4-5 minutes for medium rare. Check that it hits 130-135°F inside before letting it rest, which will bring it to perfect medium rare.
- Prepare the Vinaigrette:
- Stir balsamic vinegar and dijon until fully mixed, then slowly pour in olive oil while constantly whisking to blend everything together. Add salt and pepper to taste. The dressing should be a bit thick and stick to the back of a spoon when it's properly mixed.
- Assemble the Salad:
- Gently toss greens, endive, tomatoes, red onion, corn kernels and half the cheese with half the dressing in a big bowl. Use soft folding motions instead of rough mixing to keep the greens from getting mushy. Put it on a serving plate or individual dishes.
- Finish the Dish:
- Cut the rested steak against the grain into thin slices, showing off the pink middle. Lay the slices on top of the dressed salad. Scatter the remaining cheese, drizzle more dressing, and sprinkle the gremolata over everything for a final pop of color and taste.
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You Must Know
The gremolata really makes this dish special. I found out how amazing it can be when I was playing around with ways to brighten up hearty foods during my kitchen adventures. The fresh herbs, lemon zest and garlic cut through the steak and cheese richness, giving you perfect balance in every bite.
Make-Ahead Tips
You can soak the steak in its marinade for up to 24 hours before cooking to really deepen the flavor. The balsamic acid works to soften the meat while adding tangy notes that go great with the gorgonzola. For best results, pull the steak from the fridge about 30 minutes before cooking so it's not too cold.
Perfect Substitutions
This dish works well with many swaps based on what you've got on hand. Ribeye or flank steak can easily replace sirloin. If you want a stronger cheese flavor, try blue cheese instead of gorgonzola. When it's not corn season, you can use thawed frozen corn quickly browned in a hot pan with a bit of butter to get that grilled taste.
Serving Suggestions
This salad works great on its own, but adding a chunk of crusty bread on the side lets you mop up any extra dressing. If you're hosting dinner guests, you might want to serve smaller amounts as a starter before a simple pasta main course. A cool glass of Sangiovese or Pinot Noir goes really well with these flavors.
Storage Notes
It's best to store all the parts of this salad separately. Cooked steak stays good in the fridge for up to 3 days and is best sliced right before eating. Greens without dressing stay crisp for 2-3 days in the fridge if you put a paper towel in with them to soak up moisture. The dressing will last up to a week in a closed container, but you'll need to stir or shake it before using.
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Frequently Asked Questions
- → How should I season the steak?
Mix balsamic vinegar, Dijon mustard, olive oil, Worcestershire sauce, garlic powder, salt, and pepper. Pour it over the steak in a sealed bag or dish, and leave in the fridge for 30 minutes to soak in the flavors.
- → What exactly is gremolata?
It’s a garnish made from finely chopped parsley, lemon zest, basil, and garlic. It adds a fresh and zesty touch to this dish.
- → How do you prepare the corn for grilling?
Brush the corn lightly with olive oil, then add a little salt and pepper. Cook on a medium-hot grill for 10 minutes, turning occasionally, until it’s slightly charred all over.
- → What kind of greens are best for this salad?
Try mixing chopped endive and a handful of spring greens for a balance of crunch and softness.
- → Can this be made ahead of time?
You can prepare the dressing, marinade, and gremolata early. However, grill the steak and corn just before serving for the best taste and texture.
- → Which wine pairs nicely with this meal?
A chilled Sauvignon Blanc or a smooth Pinot Noir does a great job complementing the flavors.