Grilled Steak & Gorgonzola Salad with Balsamic Glaze

Introduction

There are salads, and then there are salads that make you forget you’re eating greens. This Grilled Steak Gorgonzola Salad with Grilled Corn is a culinary experience, a dish that brings a sophisticated steakhouse vibe right to your dinner table. The magic is in the contrast: a perfectly seasoned sirloin steak, grilled to juicy perfection, complements the sharp, pungent flavor of creamy gorgonzola cheese. Charred corn adds a smoky sweetness, while a zesty balsamic dressing ties all the fresh, vibrant ingredients together. It’s an elegant, satisfying, and refreshingly simple meal that proves a salad can be the star of the show. Whether you’re hosting a dinner party or simply treating yourself to a weeknight meal, this recipe is a must-try.

Equipment and Tools

Making this salad is simple and requires only a few basic kitchen tools.

• Grill or Grill Pan: A gas grill, charcoal grill, or a heavy-duty grill pan is essential for achieving the smoky, charred flavor on both the steak and the corn.
• Large Salad Bowl: A bowl with a capacity of at least 6 quarts is needed to toss the greens and vegetables without making a mess.
• Small Mixing Bowl: For whisking together the balsamic dressing.
• Whisk or Fork: To emulsify the dressing until it’s smooth.
• Tongs: For safely handling and flipping the steak and corn on the hot grill.
• Sharp Knife and Cutting Board: Essential for thinly slicing the steak and dicing the vegetables.
• Zester or Microplane: For grating the lemon zest.

Serving Suggestions

This steak salad is a complete meal on its own, but a few simple additions can elevate the experience.

• Plating Recommendations: To create an elegant presentation, arrange the mixed greens and other vegetables as a base. Then, artfully fan out the thinly sliced steak over the greens. Sprinkle the grilled corn and crumbled gorgonzola over the top, allowing the colors and textures to stand out.
• Garnish Ideas: The user provided ingredients for garnish, but you can always add more flair. A few extra crumbles of gorgonzola, a sprinkle of freshly cracked black pepper, or a drizzle of your best extra virgin olive oil can make a difference.
• Complementary Sides: Since this is a very hearty salad, it doesn’t need much to go with it. A side of warm, crusty bread is perfect for sopping up any remaining dressing.
• Wine or Beverage Pairings: The rich steak and pungent cheese pair beautifully with a bold red wine. A Cabernet Sauvignon, Merlot, or a robust Malbec would all be excellent choices. For a non-alcoholic option, a sparkling water with a hint of lemon would provide a refreshing contrast to the rich flavors.

Nutritional Information

This salad is a nutritious and satisfying meal, rich in protein and healthy fats.

• Protein: The sirloin steak is an excellent source of lean protein, which is essential for muscle repair and satiety.
• Healthy Fats: The extra virgin olive oil provides heart-healthy monounsaturated fats.
• Vitamins and Minerals: The fresh greens, cherry tomatoes, and other vegetables are packed with vitamins A, C, and K, as well as fiber.
• Overall: This dish is a great example of a balanced meal that is both delicious and nourishing. While Gorgonzola cheese is high in fat, a little goes a long way in providing a powerful flavor punch.

Storage and Reheating

This salad is best enjoyed fresh, but you can prepare some components ahead of time.

• Proper Storage: Store any leftover steak and dressing separately from the greens in airtight containers in the refrigerator for up to 2 days. The greens will wilt if they are dressed and stored.
• Freezing: It is not recommended to freeze any part of this recipe. The greens, vegetables, and dressing will not hold up to freezing, and the texture of the steak can become rubbery upon thawing.
• Reheating: The best way to enjoy leftovers is to serve the salad chilled and lightly reheat the steak. You can gently warm the steak slices in a skillet over low heat or for a few seconds in the microwave.

Expert Tips and Variations

• Professional Chef Tips:
  • Rest the Steak: Don’t skip the resting step after grilling the steak! This allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy.
  • Grill the Corn: Grilling the corn adds a smoky, complex flavor that is worth the extra step. Just a few minutes on each side is all you need to get a light char.
  • Emulsify the Dressing: To ensure the dressing is perfectly creamy and doesn’t separate, whisk the olive oil in slowly and steadily after combining the other dressing ingredients.
• Creative Recipe Variations:
  • Swap the Steak: While sirloin is a great choice, you could also use a flank steak, ribeye, or even grilled chicken for a different flavor. For another protein-packed salad, be sure to try our High-Protein Chicken Avocado Salad Bowl.
  • Try a Different Cheese: If Gorgonzola isn’t your thing, try a different blue cheese or even crumbled feta or goat cheese for a tangy kick. You can get more creative with cheese in recipes like our Bold & Savory Grilled Halloumi & Avocado Toast.
  • Change the Dressing: For a lighter option, you could make a simple lemon vinaigrette or a light honey-mustard dressing.
  • For another delicious main dish, check out our Easy Spicy Chicken Rigatoni, where you can easily swap the chicken for thinly sliced steak.

Ingredients Section

Every ingredient in this salad plays a crucial role in creating a balanced and flavorful dish.

• 1 lb Sirloin steak: A tender cut of beef that’s perfect for grilling.
• 2 heads Endive lettuce: Adds a pleasant, slightly bitter flavor and a crunchy texture.
• 6 cups Mixed spring greens: The fresh and light foundation of the salad.
• 1 cup Cherry tomatoes, halved: Provides juicy bursts of sweetness and a pop of color.
• 1/2 Red onion, thinly sliced: Adds a sharp, pungent flavor that cuts through the richness of the steak and cheese.
• 1 Corn on the cob: Grilling the corn adds a smoky sweetness.
• 2 tbsp Basil leaves: For an aromatic, sweet herb flavor.
• 2 tbsp Parsley: Adds a fresh, clean, and slightly peppery taste.
• Zest of 1 lemon: Provides a bright, citrusy aroma that elevates the entire dish.
• 1 clove Garlic: For a savory depth of flavor.
• 1/4 tsp Garlic powder: For seasoning the steak.
• 4 oz Gorgonzola cheese: The star of the salad, offering a rich, pungent, and creamy flavor.

For the Dressing:

• 5 tbsp Balsamic vinegar: The tangy, sweet base of the vinaigrette.
• 1 tsp Dijon mustard: Acts as an emulsifier and adds a sharp, tangy flavor.
• 1 tbsp Worcestershire sauce: Provides a savory, umami depth.
• 13/16 cup Extra virgin olive oil: The fat base of the dressing.
• 1/4 tsp Ground black pepper: For seasoning.
• 1/2 tsp Coarse salt: For seasoning.
• Dash of salt and freshly ground black pepper: For a final flavor boost.

Step-by-Step Instructions

Follow these easy steps to create your own delicious Balsamic Steak Gorgonzola Salad.

1. Grill Preparation and Steak Seasoning: Preheat your grill or grill pan to medium-high heat. Pat the sirloin steak dry with a paper towel. Season both sides generously with garlic powder, coarse salt, and ground black pepper.
2. Grill the Steak and Corn: Place the seasoned steak on the hot grill. Grill for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. For the best flavor, grill the corn on the cob at the same time, turning it every few minutes until it is lightly charred on all sides. Once cooked, remove both the steak and corn from the grill. Let the steak rest for a few minutes before thinly slicing it against the grain.
3. Prepare the Salad Components: While the steak is resting, cut the kernels off the grilled corn cob. In a large salad bowl, combine the mixed spring greens, endive lettuce, halved cherry tomatoes, thinly sliced red onion, chopped parsley, basil leaves, and lemon zest.
4. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, Worcestershire sauce, ground black pepper, and a dash of salt and freshly ground black pepper. Gradually and steadily pour in the extra virgin olive oil while continuously whisking until the dressing is well combined and emulsified.
5. Assemble the Salad: Pour the dressing over the salad greens and vegetables. Toss gently to ensure all the ingredients are evenly coated. Arrange the sliced steak on top of the salad.
6. Garnish and Serve: Sprinkle the grilled corn kernels and crumbled Gorgonzola cheese evenly over the salad. Serve immediately and enjoy!

Frequently Asked Questions (FAQ)

Q: Can I use a different cut of steak?

A: Yes. While sirloin is great, you can use other cuts like flank steak or even ribeye. Just be sure to adjust your cooking time based on the thickness of the steak.

Q: Can I make this a vegetarian salad?

A: Absolutely. You can easily omit the steak and add a vegetarian protein like grilled halloumi cheese or roasted chickpeas. For more vegetarian inspiration, you might enjoy our Bold & Savory Grilled Halloumi & Avocado Toast.

Q: How do I store leftovers?

A: It’s best to store leftover steak and the salad greens separately to prevent wilting. Keep them in airtight containers in the refrigerator and assemble just before serving.

Q: What’s the best way to get a good char on the corn?

A: Preheat your grill or grill pan to a high temperature and lightly oil the corn. Don’t move the corn too frequently; let it sit on each side for a few minutes to get those beautiful grill marks. For more tips on grilling, check out resources from the National Cattlemen’s Beef Association.