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Gorgonzola, Corn & Balsamic Steak Salad

For the Marinade

  • 1 lb sirloin steak
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper

For the Gremolata

  • 2 tablespoons basil leaves, minced
  • 2 tablespoons parsley, minced
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest

For the Salad

  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 4 ounces Gorgonzola cheese, crumbled
  • 2 heads endive lettuce, outer leaves
  • removed, halved into 2 inch pieces
  • 6 cups mixed spring greens
  • 1 corn on the cob, husk removed
  • 1 tablespoon extra virgin olive oil
  1. Combine marinade ingredients in a medium-size bowl. Place steaks in a large ziplock bag. Pour marinade over the steaks, Chill in the fridge for 30 minutes.
  2. Combine the basil, parsley, lemon zest, and garlic to make the gremolata. Set aside.
  3. Grill the corn over medium-high heat with 1 tablespoon olive oil, salt and pepper rotating on each side 10 minutes total. Slice corn kernels off the cob when cool.
  4. Grill both sides of the steak for 4-5 minutes for rare to medium-rare. Let it rest for 5 minutes on a plate. Slice thinly against the grain.
  5. Whisk together ingredients for the vinaigrette. Toss half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion.
  6. Lay sliced steak on top of salad and drizzle with gremolata and remaining vinaigrette as desired.

Original recipe from