Balsamic Steak and Gorgonzola Salad

A deliciously savory and tangy salad. Perfect for those warm days when you want to fire up the grill.

Balsamic Steak and Gorgonzola Salad


For the Marinade

  • 1 lb sirloin steak
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup extra virgin olive oil
  • ½ teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

For the Salad

  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced or sautéed yellow onion
  • 4 ounces Gorgonzola cheese, crumbled
  • 2 heads romaine lettuce
  • 6 cup spinach leaves
  • 1 corn on the cob, husk removed
  • 1 tablespoon extra virgin olive oil, for drizzling corn

For the Gremolata

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

For the Balsamic Vinagrette

  • 3 tablespoons balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon dijon mustard
  • Dash of salt and fresh ground black pepper


  1. 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.
  2. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside
  3. 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.
  4. 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.
  5. In a small bowl, whisk together ingredients for vinaigrette.
  6. Toss together half of the vinaigrette, half of the gremolata, mixed greens, tomatoes, gorgonzola, sliced corn, and onion in a large bowl.
  7. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.

This Salad was a huge hit with the family and only took about 30 minutes to prepare not including marinade time. Depending on the flavor you like you can either use fresh red onion or sautéed yellow onion like we did. We also used stone ground mustard and it added just that extra bite the salad needed. If you try out this recipe let us know how you liked it and anything you may have changed. 

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