If you’re craving a salad that feels both indulgent and fresh, the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe will become your new go-to. Imagine tender, marinated steak grilled to perfection, paired with sweet charred corn kernels, crisp mixed greens, and the tangy punch of Gorgonzola cheese—all tied together with a luscious balsamic glaze. This salad is a celebration of vibrant textures and bold flavors, perfect for anytime you want a dish that’s as satisfying as it is impressive.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a star role in crafting the perfect balance of flavors and textures. From the juicy steak to the creamy cheese and the fresh garden elements, every item is essential to making this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe truly shine.
- 1 lb flank steak or sirloin: Choose a tender cut for juicy, flavorful slices.
- 1/4 cup balsamic vinegar: Adds tanginess and sweetness, essential for the marinade.
- 2 tablespoons olive oil: Helps create a smooth marinade and moist steak.
- 2 cloves garlic, minced: Brings savory depth to the balsamic marinade.
- 1 teaspoon Dijon mustard: Offers a subtle sharpness that brightens the dressing.
- 1/2 teaspoon salt: Enhances all the flavors in the steak and salad.
- 1/4 teaspoon black pepper: Adds a mild heat and spice to the marinade.
- 2 ears of corn, husked: Grilled to sweet, smoky perfection for texture and flavor.
- 6 cups mixed salad greens (arugula, spinach, romaine): Provides freshness and a variety of textures.
- 1 cup cherry tomatoes, halved: Adds juiciness and a burst of color.
- 1/4 red onion, thinly sliced: Offers a crisp, slightly spicy bite.
- 1/3 cup crumbled Gorgonzola cheese: Brings tangy creaminess that complements the steak.
- 2 tablespoons balsamic glaze (for drizzling): A sweet finishing touch for that irresistible gloss and flavor kick.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Marinate the Steak
Start by whisking together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and black pepper in a bowl or zip-top bag. This marinade is where your steak gains its rich, complex flavor—make sure it coats the meat thoroughly. Let the steak soak up all those flavors for at least 30 minutes, or up to 8 hours if you want to prep ahead and deepen that taste.
Step 2: Grill the Steak
Heat your grill or grill pan to medium-high and cook the steak for about 4-5 minutes per side. This timing gives you a nice medium-rare to medium, but feel free to adjust to your preferred doneness. After grilling, let the steak rest for 5 minutes so the juices redistribute, keeping every bite tender and juicy.
Step 3: Grill the Corn
While your steak rests, toss the corn on the same grill. Give it 8-10 minutes, turning occasionally, until those kernels have a lovely light char. Once slightly cooled, slice the kernels off the cob—this will add a sweet smoky crunch that elevates the whole salad.
Step 4: Assemble the Salad
Arrange the mixed salad greens on a large platter or bowl. Scatter the grilled corn kernels evenly over the top, then add halved cherry tomatoes and thinly sliced red onions. Lay the sliced steak over the bed of greens and sprinkle the crumbled Gorgonzola cheese for that distinctive creamy tang. Finish by drizzling a generous amount of balsamic glaze over everything for a glossy, flavorful burst.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
Enhance your salad with extra toppings like freshly cracked black pepper, a sprinkle of toasted walnuts for crunch, or creamy avocado slices to smooth out the flavors. Fresh herbs like basil or parsley also bring a fresh aroma that complements the balsamic beautifully.
Side Dishes
This salad stands strong on its own as a meal but pairs wonderfully with crusty bread, garlic roasted potatoes, or a light soup for a balanced dinner. The combination of hearty steak and fresh vegetables means you can keep the sides simple or dress them up for company.
Creative Ways to Present
For a wow factor, serve this salad layered in clear glass bowls to show off all the vibrant colors, or arrange it on large platters for a family-style experience. Individual mason jars or small plates make great options for picnics and outdoor entertaining, keeping every component fresh and intact.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the steak, grilled corn, and salad components separately in airtight containers. This helps prevent the greens from wilting and keeps the steak juicy. Consume within 2 days for the best texture and flavor.
Freezing
Because of the fresh greens and cheese, freezing the assembled salad isn’t recommended. However, you can freeze cooked steak and grilled corn separately for up to 2 months, then thaw and reassemble the salad fresh when you’re ready to eat.
Reheating
Reheat steak and corn gently in a skillet or microwave to maintain moisture. Add the salad greens, tomatoes, onions, and cheese fresh after reheating to keep that vibrant crunch intact and the cheese creamy.
FAQs
Can I use other types of steak for this salad?
Absolutely! While flank steak or sirloin is recommended for tenderness and flavor, ribeye or skirt steak can also work beautifully. Just adjust cooking times based on thickness.
Is there a substitute for Gorgonzola cheese?
Definitely. Blue cheese is a fantastic alternative if you prefer a slightly different sharpness. Feta or goat cheese will also bring a creamy tang but with milder flavors.
How do I make my own balsamic glaze?
Simply reduce balsamic vinegar over low heat until it thickens into a syrupy consistency. This homemade version is fresh, flavorful, and free from any added sugars.
Can this salad be made vegetarian?
Of course! Skip the steak and add grilled portobello mushrooms or marinated tofu for a hearty, plant-based twist.
What’s the best way to ensure the steak stays juicy?
Resting the steak after grilling is crucial. Let it sit for about 5 minutes before slicing to redistribute the juices throughout the meat, ensuring maximum tenderness.
Final Thoughts
There’s something so wonderfully satisfying about the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe. It masterfully combines fresh, smoky, tangy, and creamy elements that’ll excite your taste buds and brighten any meal. Whether you’re cooking for friends or craving a weekday supper that feels special, this salad is bound to bring both comfort and delight. Give it a try—you might just find your new favorite way to enjoy steak in salad form!
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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and hearty summer salad featuring tender balsamic-marinated grilled flank steak paired with smoky grilled corn, fresh mixed greens, cherry tomatoes, red onion, and creamy crumbled Gorgonzola cheese, all drizzled with a tangy balsamic glaze for a perfect balance of flavors.
Ingredients
Steak and Marinade
- 1 lb flank steak or sirloin
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Grilled Corn
- 2 ears of corn, husked
Salad
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled Gorgonzola cheese
Finishing
- 2 tablespoons balsamic glaze (for drizzling)
Instructions
- Marinate the Steak: In a bowl or zip-top bag, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and black pepper. Add the flank steak and evenly coat it with the marinade. Let it marinate for at least 30 minutes, or up to 8 hours refrigerated for more flavor.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat, ensuring it is hot enough to sear the steak properly.
- Grill the Steak: Place the marinated steak on the grill and cook for 4 to 5 minutes on each side, or until it reaches your preferred level of doneness. Once cooked, remove from heat and let it rest for 5 minutes to allow the juices to redistribute.
- Prepare the Corn: While the steak rests, grill the husked corn for 8 to 10 minutes, turning occasionally, until the kernels are lightly charred and smoky. Allow the corn to cool slightly, then carefully cut the kernels off the cob.
- Assemble the Salad: Arrange the mixed salad greens on a large platter or in a bowl. Top evenly with grilled corn kernels, halved cherry tomatoes, and thinly sliced red onion. Slice the rested steak thinly against the grain and add it on top of the salad.
- Add Cheese and Drizzle: Sprinkle the crumbled Gorgonzola cheese over the salad. Finish by drizzling with balsamic glaze for an extra layer of flavor.
- Serve: Serve the salad immediately while the steak is still warm to enjoy the full contrast of textures and flavors.
Notes
- You can substitute blue cheese for Gorgonzola if preferred.
- Add avocado or toasted walnuts for extra richness and crunch.
- Use store-bought balsamic glaze or make a homemade version by reducing balsamic vinegar on the stovetop until syrupy.
