Balsamic Steak Salad

 Balsamic Steak Salad

A mouthwatering steak and salad recipe that can be prepared in just twenty minutes. It features tomatoes, red onion, corn that has been cooked at home, gorgonzola cheese crumbles, gremolata, and balsamic vinaigrette. Ideal for cooking on the barbeque in any season! 

Ingredients 

★ 12 red onion, thinly sliced 1 cup cherry tomatoes, halved 

★ 4 oz. crumbled Gorgonzola cheese 

★ 2 heads endive lettuce, peeled and half, coarsely sliced into 2-inch pieces 

★ 6 cups spring greens, mixed 

★ 1 cob corn (husk removed) 

★ 1 tablespoon extra virgin olive oil for pouring over corn 

★ 1 pound sirloin steak 

★ 2 tablespoon balsamic vinegar 

★ 1 tablespoon of Worcestershire sauce 

★ 14 cup virgin olive oil 

★ 12 teaspoon Dijon mustard 14 teaspoon garlic powder 

★ 12 teaspoon coarse salt 14 teaspoon crushed black peppe

Direction 

Step 1: Marinate the steak: In a medium-sized mixing basin, combine the marinade ingredients. Fill a big ziplock bag halfway with steaks. Shake the bag to coat the steaks with the marinade. Chill for 30 minutes in the refrigerator. 

Step 2: In a small mixing bowl, combine the basil, parsley, lemon zest, and garlic. Place aside. 

Step 3: Preheat a cast-iron grill pan or an outdoor charcoal grill to medium-high heat. Drizzle 1 tablespoon olive oil over the corn on the cob and liberally season with salt and pepper. Place on the hot grill using tongs. Cook until grill marks appear on the corn kernels and they are slightly softened, about 10 minutes total. When finished, remove from heat and set aside to cool. Remove the corn kernels from the cob