Steak Gorgonzola Salad (Print Version)
# Ingredients:
→ Marinade
01 -
1/4 teaspoon black pepper, freshly ground
02 -
1 tablespoon Worcestershire sauce
03 -
1 teaspoon dijon mustard, heaping
04 -
2 tablespoons balsamic vinegar
05 -
1 lb sirloin steak
06 -
1/4 teaspoon garlic powder
07 -
1/2 teaspoon sea salt
08 -
1/4 cup good-quality olive oil
→ Salad
09 -
6 cups spring greens mix
10 -
1 cob of corn, husk removed
11 -
1/2 red onion, sliced paper-thin
12 -
1 cup halved cherry tomatoes
13 -
1 tablespoon olive oil for drizzling corn
14 -
4 ounces Gorgonzola cheese, crumbled into small pieces
15 -
2 heads Belgian endive, chopped into 2-inch chunks
→ Gremolata
16 -
Zest of 1 lemon
17 -
1 clove garlic, finely chopped
18 -
2 tablespoons fresh parsley, minced
19 -
2 tablespoons basil leaves, finely minced
→ Balsamic Vinaigrette
20 -
A pinch of salt and pepper
21 -
1/2 cup olive oil
22 -
1/2 teaspoon dijon mustard
23 -
3 tablespoons balsamic vinegar
# Instructions:
01 -
Mix the vinegar, Worcestershire, mustard, oil, garlic powder, salt, and black pepper in a medium bowl. Add the steak to a ziplock bag, pour the mixture in, and seal it up. Give the bag a good shake so the marinade coats the steak evenly. Chill it for half an hour in the fridge.
02 -
In a little bowl, stir together the garlic, parsley, basil, and lemon zest. Put this aside for later.
03 -
Turn on a grill or grill pan to medium-high heat. Rub olive oil on the corn and sprinkle with some salt and pepper. Use tongs to place the corn on the grill, letting each side cook until dark grill marks appear, about 10 minutes total. Take it off the heat, let it cool, and cut the kernels off the cob.
04 -
Take the steak out of the fridge when you’re ready to grill. On a hot grill or grill pan, cook each side of the steak for 4-5 minutes to get a rare to medium-rare doneness. Remove it from the heat and let it rest for a few minutes before slicing it thinly, going against the grain.
05 -
Grab a small bowl and whisk together olive oil, balsamic, mustard, and a tiny bit of salt and pepper until it’s all smooth.
06 -
In a big bowl, drop in the greens, endive lettuce, tomatoes, onion, cheese, grilled corn, a splash of vinaigrette, and a little gremolata. Mix it all carefully and then scoop it onto a serving plate.
07 -
Arrange the sliced steak on the salad. Drizzle the rest of the gremolata and vinaigrette over the top. Serve right away!
# Notes:
01 -
Perfect for the summer grilling season, this dish works as a light main meal.