Anyone can make a steak salad, yet only the most adventurous of chefs embark to make the Epic Steak Salad. Don’t worry—this salad is not too difficult to make, as its epicness is in the taste alone. The steak is marinated in a tangy and extra savory sauce to emphasize the beefiness of the meat. For that special steakhouse feel, the salad even includes a homemade gremolata to up the herbaceousness and the fragrance. But the grilling doesn’t stop with the juicy steak; summery corn kernels also get in on the grilling action to add a little brightness to the crispy bed of lettuce and mixed greens. Balsamic vinaigrette, Gorgonzola cheese, cherry tomatoes… Epic Steak Salad brings epic flavor to every bite!
Ingredients
For the steak and marinade:
- 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
- 1 pound sirloin steak
For the gremolata:
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 tablespoon lemon zest
- 1 clove of garlic, minced
For the balsamic vinaigrette:
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- salt, to taste
- fresh ground black pepper, to taste
For the salad:
- 1 corn on the cob, husk removed
- 1 tablespoon extra virgin olive oil, for drizzling the corn
- salt, to taste
- pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 2 heads of endive lettuce (outer leaves removed), halved and roughly chopped into 2-inch pieces
- 6 cups mixed spring greens
Directions
Step 1 –In a medium-sized bowl, stir 2 tablespoons of balsamic vinegar together with the Worcestershire sauce, 1/4 cup olive oil, 1/2 teaspoon dijon mustard, garlic powder, coarse salt, and 1/4 teaspoon black pepper.
Step 2 –Pour the marinade into a large resealable plastic bag.
Step 3 –Add the steak to the bag, sealing and then shaking it to coat the steaks evenly.
Step 4 –Let the steaks marinate in the fridge for at least 30 minutes.
Step 5 –Combine the basil leaves, parsley, lemon zest, and garlic in a small bowl.
Step 6 –Preheat a cast-iron grill pan or an outdoor grill to medium-high heat.
Step 7 –In a small bowl, whisk the remaining balsamic vinegar, 1/2 cup olive oil, the remaining dijon mustard, salt, and pepper together.
Step 8 –Drizzle the corn on the cob with the remaining 1 tablespoon olive oil and sprinkle each liberally with salt and pepper.
Step 9 –Use tongs to put the corn on the grill and cook each side until grill marks form on the kernels and they are somewhat softened, for about 10 minutes.
Step 10 –Transfer the corn from the grill and allow it to cool.
Step 11 –Slice the kernels off the cob.
Step 12 –Transfer the steak from the fridge to the grill and cook until medium-rare (135 degrees F internally), about 5 minutes per side.
Step 13 –Transfer the steak to a plate and let rest for 5 minutes.
Step 14 –Slice the steak thinly against the grain.
Step 15 –Toss together 1/2 of the prepared vinaigrette and 1/2 of the gremolata with the corn, tomatoes, red onions, cheese, lettuce, and greens in a large bowl.
Step 16 –Lay the sliced steak on top of the salad.
Step 17 –Drizzle the salad and the steak slices with the remaining gremolata and vinaigrette.
Step 18 –Serve.