Hey everyone, Jason Griffith here from Chef Maniac! There’s something truly special about a salad that can stand alone as a robust, satisfying meal. And when that salad features perfectly grilled sirloin steak, vibrant greens, and a burst of fresh flavors from a zesty gremolata and tangy vinaigrette, you’ve got a winner. Today, we’re crafting a Grilled Sirloin Steak Salad with Herb Gremolata and Balsamic Vinaigrette – it’s elegant enough for a dinner party, yet surprisingly straightforward to make for a weeknight.

Why I Love This Recipe

I absolutely love this Grilled Sirloin Steak Salad because it’s a brilliant fusion of fresh, healthy ingredients and hearty, savory steak. The steak itself is incredibly tender and flavorful thanks to a simple marinade and quick grill. The addition of Gorgonzola cheese adds a delightful creamy, pungent kick, which is balanced by the sweet cherry tomatoes and crisp lettuce. But the real magic lies in the herb gremolata, which adds a bright, zesty counterpoint to every bite, making the entire dish incredibly vibrant. It feels gourmet, yet the components come together with impressive ease.

List of Ingredients

Here’s what you’ll need to create this fantastic Grilled Sirloin Steak Salad:

For the Marinade:

• 1 lb sirloin steak (about 1-inch thick)
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup 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 ear of corn, husk removed
• 1 tablespoon olive oil, for drizzling corn

For the Gremolata:

• 2 tablespoons fresh basil, 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 olive oil
• 1/2 teaspoon Dijon mustard
• Dash of salt and fresh ground black pepper

Swaps and Notes

• Steak Cut: While sirloin is a great choice for grilling and flavor, you can also use flank steak, skirt steak, or even ribeye. Adjust grilling times based on thickness and preferred doneness.
• Lettuce: Mixed spring greens and endive provide great texture and a slight bitterness that balances the richness. Romaine or butter lettuce can be used as alternatives.
• Cheese: Gorgonzola adds a unique sharpness. Blue cheese, feta, or even a sharp aged cheddar can be substituted.
• Corn: Fresh corn grilled on the cob adds fantastic smoky sweetness. You can use frozen (thawed and patted dry) or canned (drained) corn kernels and quickly sauté them if you don’t have a grill.
• Gremolata Herbs: Fresh basil and parsley are key for that bright, herbaceous flavor. You can also add a tiny bit of fresh mint for extra zest.
• Vinaigrette: Feel free to adjust the ratio of oil to vinegar to your liking. A touch of honey or maple syrup can be added to the vinaigrette for extra sweetness.

List of Steps for the Recipe

1. Marinate the Steak: In a medium-sized bowl, whisk together the balsamic vinegar, Worcestershire sauce, 1/4 cup olive oil, 1/2 teaspoon Dijon mustard, garlic powder, coarse salt, and ground black pepper. Place the sirloin steak in a large resealable plastic bag, pour the marinade over the steak, seal the bag, and shake gently to ensure the steak is evenly coated. Let the steak marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Prepare the Gremolata: In a small bowl, combine the minced fresh basil, minced fresh parsley, minced garlic, and lemon zest. Mix well with a spoon or your fingertips to combine. Set aside.
3. Grill the Corn: Preheat a cast iron grill pan over medium-high heat, or prepare an outdoor grill for direct grilling. Drizzle the husked ear of corn with 1 tablespoon of olive oil and season lightly with salt and pepper. Grill the corn, turning occasionally, until grill marks appear and the corn kernels are tender and slightly charred, about 10 minutes. Once cooked, remove the corn from the grill and let it cool slightly before carefully slicing the kernels off the cob with a sharp knife.
4. Grill the Steak: Remove the steak from the refrigerator and discard any excess marinade from the bag. Place the marinated sirloin steak directly on the preheated grill or grill pan. Cook for 4-5 minutes on each side for a rare to medium-rare finish (internal temperature of 130-135°F / 54-57°C). If you prefer medium, cook for an additional 1-2 minutes per side (internal temperature of 135-140°F / 57-60°C).
5. Rest and Slice Steak: Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This is crucial for keeping the steak juicy. Once rested, slice the steak thinly against the grain.
6. Assemble the Salad: In a large salad bowl, combine the halved cherry tomatoes, thinly sliced red onion, crumbled Gorgonzola cheese, chopped endive lettuce, mixed spring greens, and the grilled corn kernels.
7. Make Balsamic Vinaigrette: In a small bowl or jar, whisk together the 3 tablespoons balsamic vinegar, 1/2 cup olive oil, 1/2 teaspoon Dijon mustard, a dash of salt, and fresh ground black pepper until well emulsified.
8. Serve: Divide the salad mixture among serving plates. Top each salad generously with the thinly sliced grilled sirloin steak. Drizzle with the homemade balsamic vinaigrette and sprinkle a generous amount of the fresh herb gremolata over each serving. Serve immediately and enjoy!

Tips for Success

• Pat Steak Dry (Before Marinade): While the marinade is wet, ensuring the steak itself is dry before marinading can help the flavors penetrate better. For grilling, make sure to pat it dry after marinading to help with a good sear.
• Hot Grill for Sear: A very hot grill or grill pan is essential for achieving those beautiful grill marks and a delicious crust on the steak.
• Don’t Overcook Steak: Steak cooks quickly. Use an instant-read thermometer for accuracy to get your preferred doneness, and remember that steak will continue to cook slightly while resting.
• Rest the Steak: This is non-negotiable for juicy, tender steak. Do not skip this step!
• Dress Just Before Serving: To prevent the greens from wilting, toss the salad with the vinaigrette and gremolata just before serving.

Serving Suggestions and Pairings

This Grilled Sirloin Steak Salad is a complete and incredibly satisfying meal on its own, but it pairs wonderfully with:

• Crusty Bread: A warm, crusty baguette or focaccia on the side would be perfect for soaking up any leftover dressing.
• Wine Pairing: A medium-bodied red wine like a Cabernet Sauvignon or a light, crisp Rosé would complement the flavors beautifully.
• Refreshing Drink: For a non-alcoholic option, a tall glass of my Blueberry Lemonade would be wonderfully refreshing.
• Appetizers: If serving as part of a larger meal, a light appetizer like my Baked Brie Appetizer would be a delightful start.

Storage and Leftover Tips

This salad is best enjoyed fresh. The greens will wilt and the steak can become tougher if stored dressed. If you anticipate leftovers, store the cooked and sliced steak, salad greens, and vinaigrette/gremolata components separately in airtight containers in the refrigerator for up to 2-3 days. Assemble individual portions just before serving.

More Recipes You Will Love

If you loved the fresh, flavorful, and satisfying nature of this Grilled Sirloin Steak Salad, and you’re a fan of healthy and hearty meals, you’ll definitely want to explore some of my other popular recipes:

• For another fantastic light meal option, try my Light Tangy Chicken Salad (with no mayo in sight!) that’s full of character.
• If you’re a fan of convenient, all-in-one dishes, my Mexican Chicken and Rice Casserole is a lifesaver.
• For a quick and satisfying dinner packed with Southern goodness, my Tomato Skillet with Okra and Sausage is a go-to.
• And for an easy way to feed a crowd with cheesy goodness, these Sheet Pan Quesadillas are always a winner!

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Final Thoughts

This Grilled Sirloin Steak Salad with Herb Gremolata and Balsamic Vinaigrette is a beautiful balance of robust flavors and fresh ingredients, proving that a salad can be a truly show-stopping main course. It’s elegant, satisfying, and bursting with vibrant tastes. Give it a try, and let this delicious salad become a new favorite in your home!

What are your go-to grilling recipes for a healthy summer meal? Share your ideas in the comments below! And for more delicious, easy recipes that bring joy to your kitchen, be sure to follow Chef Maniac.