How to Make our Chef’s Famous “Balsamic Steak”
Perfectly paired with our ’20 Viognier
INGREDIENTS
For the Marinade
1lb 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 oz. Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed, halved, and roughly chopped into 2 in. pieces
6 cups mixed spring greens
1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil for drizzling
For the Gremolata
1 tablespoons basil leaves
2 table spoons 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 tablespoon Dijon mustard
Dash of salt and fresh ground pepper
Directions
In a medium sized bowl, stir together ingredients for the marinade. Place steaks in a large zip-lock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside. Preheat a cast iron grill pan at a medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. When cool, slice corn kernels off the cob. Grill steak to a plate and let rest for five minutes. Slice thinly against the grain. In a small bowl, whisk together ingredients for vinaigrette. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl. Lay sliced steak on top of the salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.