Ingredients
Scale
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar (for marinade)
- 1 cup cherry tomatoes, halved
- 4 ounces Gorgonzola cheese, crumbled
- 6 cups mixed spring greens
- 1 corn on the cob (grilled)
- 3 tablespoons balsamic vinegar (for vinaigrette)
- 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
- 1/2 red onion, thinly sliced
- 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
- 1 tablespoon extra virgin olive oil, for drizzling corn
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- ½ cup extra virgin olive oil
- ½ teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- In a bowl, mix marinade ingredients and coat the sirloin steak in it. Refrigerate for 30 minutes.
- Prepare gremolata by mixing minced herbs and lemon zest in a small bowl.
- Grill the corn until charred, about 10 minutes; cool and slice off kernels.
- Grill the marinated steak to desired doneness (4-5 minutes per side), then let rest before slicing.
- Whisk together vinaigrette ingredients in a small bowl.
- In a large bowl, toss mixed greens with half of the vinaigrette and gremolata. Add tomatoes, corn kernels, red onion, and Gorgonzola.
- Top with sliced steak and drizzle with remaining dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 400
- Sugar: 5g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg