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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Balsamic Steak & Gorgonzola Salad with Grilled Corn


For the marinade

  • 1 pound sirloin steak

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon 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

For the salad

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 4 ounces Gorgonzola cheese, crumbled

  • 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces *

  • 6 cups mixed spring greens

  • 1 corn on the cob, husk removed

  • 1 tablespoon extra virgin olive oil, for drizzling corn

For the gremolata

  • 2 tablespoons fresh basil leaves, minced

  • 2 tablespoons fresh parsley, minced

  • 1 clove garlic, minced

  • 1 tablespoon lemon zest

For the balsamic vinaigrette

  • 3 tablespoons balsamic vinegar

  • 1/2 cup extra virgin olive oil

  • 1/2 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 the corn on the cob with 1 tablespoon of olive oil and liberally sprinkle with salt and pepper. Using tongs, placed on the heated grill. Cook on each side until grill marks form on the 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 about 4-5 minutes for rare to medium rare, cook to your preferred doneness. Remove steak to a plate and let rest for 5 minutes. Slice thinly against the grain.

  5. In a small bowl, whisk together the ingredients for the 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 the tossed salad. Drizzle steam and salad with remaining gremolata and vinaigrette as desired.

  8. Serve and enjoy!

* You can substitute romaine if you prefer


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