steak gorgonzola salad
There’s nothing quite like a hearty salad that feels indulgent yet fresh, and this steak gorgonzola salad perfectly fits the bill! Imagine tender, marinated sirloin steak, grilled to perfection, then sliced and laid over a bed of crisp greens with tangy Gorgonzola, sweet cherry tomatoes, and crunchy red onion. Drizzled with a zesty vinaigrette and bright gremolata, it’s a meal that’s vibrant, satisfying, and bursting with flavor.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: Impress your family or guests with a gourmet meal that’s surprisingly simple to prepare.
- Flavor Powerhouse: Each bite offers a delicious contrast of savory steak, pungent Gorgonzola, fresh greens, and bright herbs.
- Customizable: Easily adjust ingredients to suit your taste, from the type of steak to your favorite salad additions.
- Quick to Prepare: With minimal prep time, you can have this stunning salad on the table in under an hour.
- Perfect for Any Season: Enjoy it as a light summer dinner or a satisfying fall meal.
- Nutrient-Rich: Packed with protein, healthy fats, and a variety of fresh vegetables.
Ingredients
Gather these fresh components to create your amazing steak gorgonzola salad:
For the Steak & Marinade:
- 1 pound (450 g) sirloin steak
- 2 tablespoons (30 ml) balsamic vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
- ¼ cup (60 ml) extra virgin olive oil
- ½ teaspoon (2.5 ml) Dijon mustard
- ¼ teaspoon (1.25 ml) garlic powder
- ½ teaspoon (2.5 g) coarse salt
- ¼ teaspoon (1.25 g) freshly ground black pepper
For the Salad:
- 1 cup (150 g) cherry tomatoes, halved
- ½ red onion, thinly sliced
- 4 ounces (115 g) Gorgonzola cheese, crumbled
- 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2-inch (5 cm) pieces
- 6 cups (approximately 1.4 L) mixed spring greens
- 1 ear fresh corn on the cob, husks and silk removed
- 1 tablespoon (15 ml) extra virgin olive oil, for drizzling corn
For the Gorgonzola Vinaigrette:
- 3 tablespoons (45 ml) balsamic vinegar
- ½ cup (120 ml) extra virgin olive oil
- Dash of salt and freshly ground black pepper, to taste
For the Gremolata:
- 2 tablespoons (8 g) fresh basil leaves, minced
- 2 tablespoons (8 g) fresh parsley, minced
- 1 clove garlic, minced
- 1 tablespoon (4 g) lemon zest
Ingredient Notes & Substitutions
- Sirloin Steak: A great choice for its flavor and tenderness. You can also use flank steak, skirt steak, or even New York strip. Adjust cooking times for different cuts and thicknesses.
- Gorgonzola Cheese: This Italian blue cheese offers a distinct tangy, pungent flavor that is central to the salad. If you find it too strong, a milder blue cheese like Danish blue or even a creamy goat cheese could be an alternative.
- Balsamic Vinegar: Quality balsamic makes a difference! A good aged balsamic will have a richer, slightly sweeter flavor.
- Fresh Corn: Grilling the corn adds a lovely smoky sweetness. If fresh corn isn’t available, you can use frozen corn (thawed) and sauté it briefly, or simply omit it.
- Greens: Spring mix and endive provide a great texture and slight bitterness. Feel free to use your favorite blend of sturdy greens like romaine, arugula, or even spinach.
Equipment
- Large resealable bag or shallow dish for marinating
- Small bowls for mixing dressings and gremolata
- Grill pan or outdoor grill
- Tongs
- Sharp knife and cutting board
- Large salad bowl
- Whisk
How to Make
1. Marinate the Steak: In a medium bowl, combine the marinade ingredients: 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce, ¼ cup olive oil, ½ teaspoon Dijon mustard, ¼ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Place the sirloin steak in a large resealable bag or shallow dish and pour the marinade over it. Ensure the steak is fully coated, then seal the bag (or cover the dish) and refrigerate for at least 30 minutes.
2. Prepare the Gremolata: While the steak marinates, finely mince the basil and parsley, then mince the garlic. In a small bowl, combine the minced basil, parsley, minced garlic, and lemon zest. Set aside.
3. Grill the Corn: Preheat your cast iron grill pan over medium-high heat or light your outdoor grill. Drizzle the shucked corn on the cob with 1 tablespoon of olive oil, then season liberally with salt and pepper. Place the corn on the hot grill, turning occasionally, until grill marks appear and the kernels are slightly softened, about 8-10 minutes total. Remove from heat and let cool slightly, then carefully slice the kernels off the cob.
4. Cook the Steak: Remove the marinated steak from the fridge. Place the steak on the hot grill. Cook for 4-5 minutes per side for a medium-rare doneness. Adjust cooking time for your preferred doneness. Transfer the cooked steak to a cutting board and let it rest for at least 5 minutes before slicing. This helps the juices redistribute. Slice the steak thinly against the grain.
5. Whisk the Vinaigrette: In a small bowl, whisk together the vinaigrette ingredients: 3 tablespoons balsamic vinegar, ½ cup extra virgin olive oil, ½ teaspoon Dijon mustard, and a dash of salt and black pepper until well combined and emulsified.
6. Assemble the Salad: In a large salad bowl, combine the mixed spring greens, chopped endive, cherry tomatoes, sliced red onion, and grilled corn kernels. Add about half of the prepared Gorgonzola vinaigrette and half of the gremolata, tossing gently to coat the greens.
7. Finish and Serve: Arrange the sliced steak over the dressed salad. Crumble the Gorgonzola cheese over the top. Drizzle the remaining Gorgonzola vinaigrette and sprinkle the rest of the gremolata over the steak and salad as desired. Serve immediately.
Pro Tips
- Rest Your Steak: Allowing the steak to rest after cooking is crucial. It ensures the juices stay within the meat, resulting in a more tender and flavorful slice.
- Room Temperature Steak: For more even cooking, take your steak out of the fridge about 15-20 minutes before grilling.
- Don’t Overcrowd the Grill: Cook the steak in batches if necessary to maintain consistent grill temperature and achieve a good sear.
- Taste and Adjust: Always taste your marinade, vinaigrette, and gremolata before using them, and adjust seasonings to your preference.
- Fresh Herbs are Key: For the best gremolata flavor, use fresh basil and parsley; dried herbs won’t give the same vibrant punch.
Serving Suggestions
This steak gorgonzola salad is a complete meal on its own, but it also pairs wonderfully with:
- Crusty bread or garlic bread for dipping into leftover dressing.
- A light, crisp white wine like Sauvignon Blanc or a medium-bodied red like Pinot Noir.
- A simple side of roasted asparagus or green beans if you want to add more vegetables.
Storage & Reheating
This salad is best enjoyed fresh. If you anticipate leftovers, store the steak, dressed greens, and vinaigrette separately in airtight containers in the refrigerator. The cooked steak will last for 3-4 days. Dress the greens just before serving. Do not reheat the salad once assembled, as the greens will wilt. Sliced steak can be gently rewarmed in a pan if desired, but it’s also delicious cold.
Variations & Substitutions
- Add Nuts: Toasted walnuts or pecans would add a lovely crunch and richness.
- Fruity Twist: Sliced fresh figs, pear, or apple can complement the Gorgonzola beautifully.
- Different Cheese: If Gorgonzola isn’t your favorite, try a milder blue cheese, feta, or even shaved Parmesan.
- Make it Spicy: A pinch of red pepper flakes in the marinade or vinaigrette can add a subtle kick.
- Grilled Vegetables: Add grilled bell peppers or zucchini strips alongside the corn for extra flavor and texture.
Nutrition Information
This steak gorgonzola salad offers a satisfying balance of protein from the sirloin, healthy fats from the olive oil and cheese, and essential vitamins and fiber from the fresh vegetables. While specific nutritional values will vary based on exact portion sizes and ingredient brands, it generally provides a high-protein, flavorful meal that can be part of a balanced diet.
FAQ
Q: Can I prepare parts of this salad ahead of time?
A: Absolutely! You can marinate the steak the night before, prepare the gremolata, and whisk the vinaigrette. Grill the corn and cook the steak closer to serving time.
Q: What’s the best way to slice steak against the grain?
A: Look closely at the steak to identify the direction of the muscle fibers. You want to slice perpendicular to these lines. This shortens the fibers, making the steak more tender.
Q: Can I use a different type of vinegar for the vinaigrette?
A: While balsamic adds a unique richness, you could experiment with red wine vinegar for a sharper taste or apple cider vinegar for a fruitier note.
Q: Is Gorgonzola cheese very strong?
A: Gorgonzola has a distinct, pungent flavor that can be quite strong. If you’re new to blue cheeses, start with a smaller amount or choose a milder variety like Gorgonzola Dolce, which is creamier and less intense than Gorgonzola Piccante.
This steak gorgonzola salad is more than just a meal; it’s an experience! With its vibrant colors, incredible textures, and unforgettable flavors, it’s bound to become a new favorite in your recipe rotation. Enjoy the simple pleasure of a gourmet meal prepared right in your own kitchen!
Recipe Card
steak gorgonzola salad
Ingredients
Equipment
Method
- Marinate the steak: In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
- Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
- Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
- In a small bowl, whisk together ingredients for vinaigrette.
- Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
- Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.
