This refreshing salad features juicy steak and tangy Gorgonzola cheese, all brought together by a sweet balsamic dressing. Grilled corn adds a smoky twist that you’ll love!
I always enjoy how filling this salad is without feeling heavy. Pair it with some crunchy bread, and you have a perfect meal ready in no time. Trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling due to its flavor and tenderness. If you can’t find flank steak, sirloin is a good alternative. It’s slightly thicker but still tasty for this recipe.
Balsamic Vinegar: A key player in the marinade! If you want a milder flavor, you can use red wine vinegar or apple cider vinegar. For something sweeter, consider using a balsamic glaze.
Gorgonzola Cheese: This cheese adds a creamy, tangy flavor. If you’re not a fan, feta or blue cheese can work well too. Just remember they will change the salad’s flavor slightly.
Fresh Corn: Grilling corn adds a unique taste. If fresh corn isn’t available, use canned or frozen corn instead, but skip the grilling step since it’s already cooked.
Mixed Salad Greens: Feel free to mix it up! Spinach, kale, or even a pre-packaged salad mix can substitute really well, depending on your preference.
How Do I Grill the Perfect Steak?
Grilling steak just right can be tricky, but here’s how to nail it:
- Start by letting the steak sit at room temperature for about 20 minutes before grilling. This helps it cook evenly.
- Preheat your grill to medium-high. Make sure it’s hot enough to sear the meat, creating a delicious crust!
- After marinating, pat the steak dry. This helps it sear beautifully without steaming.
- Grill it for 5-7 minutes per side for medium-rare, adjusting time based on your preferred doneness.
- Most importantly, let your steak rest for at least 5 minutes after grilling. This keeps the juices locked in for a tastier bite!
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak (or sirloin steak)
- 1/2 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 ears fresh corn, husked
- 6 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved (mixed colors if desired)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup pasta (such as fusilli or rotini) – optional, cooked and cooled
- Additional olive oil for drizzling
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare, with an additional 30 minutes to 2 hours for marinating the steak. Grilling the corn and steak will take about 15-20 minutes, making the total time around 1 hour, depending on marinating time. Easy and worth every moment!
Step-by-Step Instructions:
1. Marinating the Steak:
In a bowl, combine the balsamic vinegar, olive oil, salt, and black pepper to make a tasty marinade. Place your flank or sirloin steak in a resealable plastic bag or shallow dish and pour the marinade over it. Let it sit in the refrigerator for at least 30 minutes. If you have time, you can let it marinate for up to 2 hours for even more flavor!
2. Grilling the Corn:
While the steak is marinating, preheat your grill to medium-high heat. Husk the corn and place it on the grill. Grill the corn for about 10-12 minutes, turning occasionally until it’s nicely charred and cooked through. Once it’s done, take it off the grill and let it cool a bit. Then, carefully cut the kernels off the cob and set them aside.
3. Grilling the Steak:
Now, take your marinated steak out of the fridge. Grill the steak for about 5-7 minutes on each side for medium-rare, or until it’s cooked to your liking. After grilling, let it rest for at least 5 minutes—this helps keep it juicy—before slicing it against the grain.
4. Assembling the Salad:
In a large bowl, mix together the salad greens, halved cherry tomatoes, crumbled Gorgonzola, chopped parsley, sliced red onion, and the grilled corn kernels. If you decided to use the pasta, add that in as well for an extra layer of yumminess.
5. Adding the Steak:
Finally, slice the grilled steak and arrange it beautifully on top of the salad mixture. Drizzle on some extra olive oil and sprinkle with salt and pepper to taste, if you like.
6. Serve and Enjoy!
Now it’s time to dig in! Serve your Balsamic Steak Gorgonzola Salad immediately and enjoy the delightful freshness combined with the rich flavors of the grilled steak and Gorgonzola cheese. Yum!
Can I Use a Different Type of Steak?
Absolutely! If flank steak isn’t available, sirloin, ribeye, or even chicken can work well in this recipe. Just adjust the cooking time according to the thickness of the meat, ensuring it’s cooked to your desired doneness.
How Can I Make This Salad Vegetarian?
To make a delicious vegetarian version, you can replace the steak with grilled portobello mushrooms or a hearty bean mix. Keep the marinade to add flavor to the mushrooms, and feel free to add extra veggies like bell peppers or cucumbers!
What Are the Best Ways to Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 2 days. To keep the greens crisp, pack the dressing separately and toss it in just before serving. The grilled steak can be refrigerated and added to salads or wraps later!
Can I Prep This Salad Ahead of Time?
Yes, you can! Marinate the steak and grill the corn a few hours in advance. Keep the components separate until you’re ready to eat, combining everything right before serving to maintain freshness and texture.
