Description
A tender steak served with grilled corn, mixed greens, juicy tomatoes, sharp red onion, and tangy gorgonzola cheese crumbles. Topped with a bright gremolata and zesty balsamic vinaigrette for a vibrant summer meal.
Ingredients
4 (4-ounce) sirloin steak slices
8 cups mixed greens
8 heirloom tomatoes, halved
1 red onion, thinly sliced
4 ears grilled sweet corn, cut from husks
4 oz gorgonzola cheese crumbles
2 cups baby spinach
6 tbsp balsamic vinaigrette
1/4 cup olive oil
4 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Instructions
Pat steak dry and season with garlic, oregano, salt, and pepper
Heat grill to medium-high (375°F). Char steak 4-5 minutes per side for medium-rare
Meanwhile, grill corn until charred, 8-10 minutes
Whisk vinaigrette with 1/4 cup olive oil
Arrange greens, spinach, tomatoes, onion, and corn on platter
Add gorgonzola crumbles and torn steak over salad
Drizzle with vinaigrette
Sprinkle gremolata (finely chopped parsley, lemon zest, and chives)
Notes
Marinate steak 30 minutes for deeper flavor
Use griddled corn if outdoor grilling isn’t possible
Substitute blue cheese for gorgonzola if needed
Let steak rest 5 minutes before serving
Store leftovers refrigerated up to 2 days
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: American