Description
This sophisticated yet approachable dish combines the smoky sweetness of grilled corn, tangy Gorgonzola, and tender, marinated sirloin steak over a bed of fresh greens. Finished with a zesty, fresh gremolata, this salad offers a perfect balance of rich, savory flavors and crisp textures. It is an elevated, restaurant-quality bistro meal that is perfect for a special weeknight dinner or casual hosting, bridging the gap between refreshing and decadent.
Ingredients
1 lb sirloin steak
2 tablespoons balsamic vinegar
1 tablespoon halal 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
6 cups mixed spring greens
2 heads endive lettuce, chopped
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
4 ounces Gorgonzola cheese, crumbled
1 corn on the cob, grilled
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest
Instructions
Whisk balsamic vinegar, Worcestershire sauce, olive oil, mustard, garlic powder, salt, and pepper in a bowl to create the marinade.
Place steak in a sealable bag, add the marinade, and refrigerate for 30 minutes.
Heat your grill to medium-high heat and grill the corn on the cob until charred, then set aside to cool before cutting the kernels off the cob.
Remove steak from marinade and grill to your desired doneness, approximately 4-6 minutes per side for medium-rare.
Let the steak rest for 5-10 minutes before thinly slicing against the grain.
Combine minced basil, parsley, minced garlic, and lemon zest in a small bowl to make the gremolata.
In a large serving bowl, toss the spring greens and endive, then top with cherry tomatoes, sliced red onion, warm grilled corn, crumbled Gorgonzola, and slices of steak.
Sprinkle with the prepared gremolata and serve immediately.
Notes
Ensure the Worcestershire sauce used is certified halal as some traditional versions contain anchovies or non-halal traces. The steak can be pre-marinated and stored in the fridge for up to 4 hours to save time. For a leaner salad, the steak fat can be trimmed prior to grilling.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: American