This Balsamic Steak Salad is a treat for your taste buds! With juicy steak, tangy Gorgonzola cheese, and sweet grilled corn, it’s colorful and full of flavor.
Every bite feels like a burst of summer, especially thanks to that grilled corn! I love topping mine with extra Gorgonzola—because who wouldn’t want more cheese? 🧀🌽
Key Ingredients & Substitutions
Steak: Flank or skirt steak is fantastic for grilling due to its rich flavor. If you want a leaner option, you can use sirloin or even chicken for a lighter version. I often go with flank steak; it’s tender and juicy when cooked right!
Corn: Grilled corn adds a sweet, smoky flavor. If you can’t grill it, you can use canned or frozen corn instead. Just sprinkle them directly into the salad. Fresh corn is always my favorite for that crunchy bite!
Gorgonzola Cheese: Gorgonzola has a bold taste that pairs well with steak, but if you prefer a milder flavor, try feta or goat cheese instead. I love using Gorgonzola, as it adds a nice creaminess!
Salad Greens: Mixed greens are lovely here, but if you want extra crunch, try romaine or kale. Baby spinach is another great choice. I often mix arugula with baby spinach for a peppery twist!
How Do You Grill Steak to Perfection?
Grilling steak can be tricky, but it’s all about timing and technique! Here’s how to get it just right:
- Preheat the grill to medium-high. A hot grill ensures a nice sear, which adds flavor.
- Season your steak well. Salt and pepper enhance the meat’s flavors.
- Grill for 4-5 minutes on each side for medium-rare, but adjust based on thickness.
- Let the steak rest for 5-10 minutes after grilling. This helps juices redistribute, making it tender.
- Slice against the grain for the best texture. This makes each bite easier to chew.
With these tips, you’ll have flavorful steak every time!
Balsamic Steak Salad with Gorgonzola and Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or skirt steak
- Salt and freshly ground black pepper, to taste
- 2 ears of corn, husked
- 4 cups mixed salad greens (spring mix or baby spinach, arugula)
- 1 cup cherry tomatoes, halved (a mix of red and yellow if possible)
- 1/2 cup crumbled Gorgonzola cheese
- 2 tablespoons fresh parsley, finely chopped (optional garnish)
For the Balsamic Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- Salt and freshly ground black pepper, to taste
Time Estimate:
This delicious salad takes about 25 minutes to prepare, including grilling the steak and corn. You’ll enjoy a lovely balance of flavors without spending all day in the kitchen!
Step-by-Step Instructions:
1. Grill the Corn:
Preheat your grill or grill pan over medium-high heat. Start by husking the corn and placing it directly on the grill. Cook the corn for about 8-10 minutes, turning it occasionally so it gets nice and charred. Once done, remove the corn from the grill, let it cool slightly, and then cut the kernels off the cob. Yummy, smoky flavor right there!
2. Cook the Steak:
While the corn is grilling, season your steak with salt and pepper on both sides. Once the corn is done, place the steak on the grill. Grill for about 4-5 minutes per side for medium-rare, adjusting the time based on your desired doneness. After grilling, let the steak rest for about 5-10 minutes before slicing it thinly across the grain. Trust me; this step makes a difference!
3. Make the Vinaigrette:
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey (if using), salt, and pepper. Blend everything until it’s well combined and tasting wonderfully sharp!
4. Assemble the Salad:
In a large salad bowl or on a serving platter, combine the mixed greens, grilled corn kernels, halved cherry tomatoes, and crumbled Gorgonzola cheese. Arrange the sliced steak on top of the salad. It looks gorgeous already!
5. Drizzle and Serve:
Drizzle your balsamic vinaigrette evenly over the salad and steak. Garnish with fresh parsley if you like. Serve immediately and get ready to enjoy this vibrant and flavorful dish!
This salad combines the sweetness of grilled corn and the creamy tang of Gorgonzola with the rich flavor of grilled steak, all harmonized by a delightful balsamic dressing. Perfect for a light but satisfying meal!
FAQ for Balsamic Steak Salad with Gorgonzola and Grilled Corn
Can I Use Different Types of Cheese?
Absolutely! If Gorgonzola isn’t your favorite, feel free to substitute it with feta cheese for a milder taste or goat cheese for a creamy alternative. Both will pair nicely with the salad!
How Do I Grill Corn If I Don’t Have a Grill?
No worries! You can roast the corn in the oven by wrapping it in aluminum foil and baking at 400°F (200°C) for about 25 minutes. Alternatively, you can sauté the kernels in a pan with a bit of oil until they are tender and slightly charred.
What Is the Best Way to Store Leftover Salad?
If you have leftovers, store the salad components separately in airtight containers in the fridge. The steak can last for up to 3 days, while the salad greens are best consumed within 1-2 days to stay fresh. For reassembly, simply toss the ingredients together and add the dressing just before serving!
Can I Make This Salad Vegetarian?
Yes! You can substitute the steak with grilled portobello mushrooms or marinated grilled tofu to keep the dish hearty. The rest of the ingredients, including the cheese, will remain delicious and satisfying!
