Balsamic Steak Gorgonzola Salad with Grilled Corn

Ingredients

• Sirloin steak

  Restaurant, family style

  454g

• Balsamic vinegar

  2 tbsp or 32g

• Worcestershire sauce

  1 tbsp or 17g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  1 cup or 179g

• Onions

  Sweet, raw

  ½ onion or 166g

• Cheese

  Gorgonzola, Crumbled - Culinary Circle

  4 oz or 113g

• Tender Garden Salad

  Baby Spinach, Baby Lettuces, Carrots, Baby Greens, Endive, Radicchio - Dole

  7 ¹⁄₁₆ oz or 200g

• Spring Greens

  Fresh, raw - Waitrose

  21 ³⁄₁₆ oz or 600g

• Corn

  Sweet, yellow, raw

  ¹¹⁄₁₆ cup or 100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Parsley

  Raw

  2 tbsp or 8g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon zest

  3 tsp or 6g

• Balsamic vinegar

  3 tbsp or 48g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  0.02 cup, chopped or 3g

Directions

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, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
7. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.

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