Balsamic Steak and Gorgonzola

This balsamic steak gorgonzola salad with grilled corn transforms ordinary salad night into a gourmet experience. The combination of marinated sirloin, sweet grilled corn, tangy gorgonzola, and homemade gremolata creates layers of flavor that make this dish dinner party worthy while being simple enough for a weeknight meal.

I created this recipe during a particularly hot summer when turning on the oven seemed unbearable. The combination of cool greens with warm steak became an instant favorite in our family rotation, especially when local corn is at its peak sweetness.

Ingredients

• Sirloin steak: Perfectly balances tenderness and flavor without breaking the budget. Look for even marbling throughout.
• Balsamic vinegar: Provides sweetness and acidity. Use a moderately priced bottle with some thickness to it.
• Gorgonzola cheese: Offers creamy tanginess. Choose a wedge rather than pre-crumbled for better flavor and texture.
• Fresh corn on the cob: Brings sweet pops of flavor. Select ears with bright green husks and golden silk.
• Endive lettuce: Adds a pleasant bitter note that balances the rich steak. Look for tight heads with minimal browning.
• Spring greens: Provide the salad base. Choose packages with no wilting or yellowing.
• Fresh herbs for gremolata: Brighten the entire dish. Select bunches with vibrant color and strong aroma.

Step-by-Step Instructions

Marinate the Steak:

Combine balsamic vinegar, Worcestershire sauce, olive oil, dijon, garlic powder, salt and pepper in a bowl, whisking until fully emulsified. Place steak in a ziplock bag, pour marinade over, seal and massage to coat evenly. Allow to marinate for at least 30 minutes in the refrigerator but no longer than 2 hours as the acid in the balsamic can start breaking down the meat too much.

Prepare the Gremolata:

Finely mince the basil, parsley and garlic, being careful not to bruise the herbs. Zest the lemon directly into the herb mixture, avoiding the bitter white pith. Combine all ingredients thoroughly with fingertips to release essential oils from the herbs. The mixture should be vibrant green and intensely fragrant.

Grill the Corn:

Preheat your grill or grill pan until very hot. Drizzle corn with olive oil and season generously with salt and pepper, rotating to coat all sides. Place corn directly on grates, turning every 2 to 3 minutes until each side develops charred grill marks and kernels turn bright yellow. Let cool slightly before carefully cutting kernels from cob by standing corn vertically and slicing downward.

Cook the Steak:

Remove steak from marinade and pat dry with paper towels. Place on hot grill and leave undisturbed for 4 minutes to develop grill marks. Flip once and cook an additional 4 minutes for medium rare. Transfer to a cutting board and allow to rest for 5 minutes before slicing thinly against the grain at a slight angle.

Assemble the Salad:

Whisk together vinaigrette ingredients until fully emulsified. In a large bowl, combine greens, endive, tomatoes, red onion, grilled corn kernels and gorgonzola. Drizzle with half the vinaigrette and half the gremolata, tossing gently to coat. Arrange sliced steak over the top and finish with remaining vinaigrette and gremolata.

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The gremolata is what truly elevates this salad from good to exceptional. My Italian grandmother taught me this classic herb mixture, and I still remember her insistence on using a sharp knife rather than a food processor to maintain the integrity of each herb. The aromatic pop it adds to the salad brings me back to her kitchen every time.

Temperature Guide for Steak

Achieving the perfect steak doneness makes all the difference in this salad. For rare, cook to 125°F internal temperature and expect a cool red center. Medium rare needs 135°F for a warm red center with optimal tenderness. For medium, aim for 145°F with a warm pink center. Always use a meat thermometer inserted into the thickest part of the steak for accuracy, and remember the temperature will rise about 5 degrees during resting.

Make Ahead Options

While this salad is best enjoyed fresh, several components can be prepared ahead to streamline dinner preparation. The gremolata can be made up to 4 hours in advance and stored covered in the refrigerator. The vinaigrette will keep for up to three days in a sealed container. You can even grill the corn earlier in the day and slice it off the cob, storing covered in the refrigerator. The steak however should be cooked just before serving for optimal flavor and texture.

Ingredient Substitutions

This versatile recipe can be adapted based on seasonal availability or dietary preferences. Blue cheese makes an excellent substitute for gorgonzola if you prefer a stronger flavor. Ribeye or flank steak work wonderfully in place of sirloin. In winter months when fresh corn is unavailable, substitute with 1 cup thawed frozen corn charred in a hot skillet. For a lighter option, swap the steak for grilled chicken breast or portobello mushrooms. The spring greens can be replaced with any lettuce variety you prefer.

Serving Suggestions

This hearty salad stands alone as a complete meal, but there are several ways to enhance your dining experience. A crusty baguette with salted butter makes the perfect accompaniment for soaking up extra vinaigrette. For wine pairing, choose a medium-bodied red like Merlot or Sangiovese that won't overpower the salad's nuanced flavors. To create an impressive dinner party menu, start with a chilled cucumber soup and finish with a light berry dessert for balance.

Frequently Asked Questions

→ Can I use a different cut of steak?

Yes, other tender cuts like ribeye or strip steak will work well. Adjust cooking times accordingly for desired doneness.

→ Can I substitute Gorgonzola cheese?

You can use blue cheese crumbles or even feta if you prefer a milder flavor.

→ What can I use instead of endive lettuce?

Romaine hearts or additional mixed greens are a great alternative to endive lettuce.

→ How should I store leftovers?

Store the steak and salad components separately in airtight containers in the refrigerator for up to 2 days.

→ Can I make this salad without a grill?

Yes, you can use a stovetop grill pan or even roast the corn and sear the steak in a skillet.