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Gorgonzola Steak Salad Recipe

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4.3 from 86 reviews

A vibrant and flavorful Gorgonzola Steak Salad featuring marinated grilled skirt steak, charred sweet corn, and zucchini, served on a bed of spring mix, arugula, and endive, topped with grape tomatoes, fresh herbs, and a tangy balsamic dressing infused with garlic and Dijon mustard.

  • Total Time: 6 hours 35 minutes
  • Yield: 6 servings

Ingredients

Steak and Marinade

  • 1 Best Steak Marinade (see note)
  • 1 Skirt Steak

Vegetables and Greens

  • 1 ½ Ears Yellow Sweet Corn (boiled for 5-7 minutes)
  • 1 Zucchini (sliced and quartered)
  • 6 Cups Spring Mix
  • 1 Cup Arugula
  • 2 Endive Heads (core removed and roughly chopped)
  • 2 Cups Petit Medley Grape Tomatoes (about 8-10 oz container, tomatoes halved)
  • ½ Stalk Green Onions (sliced)
  • 1 Shallot (thinly sliced)
  • 1 Tablespoon Lemon Zest

Herbs and Aromatics

  • 2 Tablespoons Basil (minced)
  • 2 Tablespoons Parsley (minced)
  • 1 Clove Garlic (minced for salad)
  • 1 Clove Garlic (minced for dressing)

Cheese and Seasoning

  • 4 Ounces Gorgonzola Cheese
  • Crack of Black Pepper
  • Pinch Kosher Salt and Pepper

Dressing

  • ¼ Cup Balsamic Vinegar
  • ⅓ Cup Olive Oil
  • 1 Clove Garlic (minced)
  • 1 Teaspoon Dijon Mustard

Instructions

  1. Marinate the Steak: In a large ziplock bag, combine all ingredients for the marinade. Seal the bag and squish to thoroughly mix. Add the skirt steak, seal, and marinate according to the marinade recipe instructions, generally for several hours to allow flavors to penetrate.
  2. Grill the Steak: Preheat the grill to high heat. Remove steak from marinade and grill according to recipe directions until desired doneness. Once done, set aside and allow to rest for 5-10 minutes before slicing to lock in juices.
  3. Char the Corn: Heat a gas burner or grill on high. Dry the boiled corn thoroughly and char each side over the flame until blackened spots develop. Let cool slightly, then cut kernels off the cob into a bowl.
  4. Cook the Zucchini: Heat a pan over medium-high heat and add a drizzle of olive oil. Once hot, add the sliced and quartered zucchini, seasoning with salt and pepper. Char each side for about 2 minutes or until grill marks appear. Remove from heat and set aside.
  5. Prepare the Salad Base: In a large bowl, combine spring mix, arugula, chopped endive, grape tomatoes, green onions, shallots, fresh basil, parsley, minced garlic, and lemon zest. Add a pinch of salt and optional squeeze of lemon juice. Toss well to mix flavors evenly.
  6. Arrange and Dress the Salad: Arrange the greens mixture on a large platter. Top with sliced grilled steak and sprinkle with crumbled Gorgonzola cheese. Drizzle desired amount of the prepared dressing or serve remaining dressing on the side for guests to add as preferred.
  7. Make the Dressing: In a mason jar, combine balsamic vinegar, olive oil, minced garlic, Dijon mustard, kosher salt, and pepper. Secure the lid and shake vigorously until emulsified and well combined.

Notes

  • Marinate the steak for at least 4-6 hours or overnight for best flavor infusion.
  • The corn is boiled briefly before charring to ensure it cooks through and gains a smoky flavor.
  • Use a gas burner flame or grill to char the vegetables for authentic smoky char marks.
  • The salad can be served either with dressing tossed in or served on the side to accommodate guests’ preferences.
  • Allow the steak to rest before slicing to retain juiciness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://ellarecipe.com/gorgonzola-steak-salad-recipe/