This tasty salad features juicy steak paired with bold gorgonzola cheese and fresh grilled corn. The balsamic dressing adds a nice tang that brings all the flavors together!
You’ll love how the sweet corn complements the rich steak. I like to enjoy it as a refreshing lunch or a light dinner. Plus, it’s super simple to make for friends! 😊
Key Ingredients & Substitutions
Flank Steak or Sirloin Steak: Both cuts are flavorful, but sirloin tends to be more tender. If you’re looking for a leaner option, chicken breast or portobello mushrooms work nicely too!
Balsamic Vinegar: This adds depth to your marinade. If you don’t have it, red wine vinegar can be a good substitute, though it may lack the sweetness of balsamic.
Mixed Salad Greens: A combination of spinach, arugula, and romaine adds variety. If you prefer, use kale or other greens, but keep in mind that kale will need a bit more massaging to soften before tossing.
Gorgonzola Cheese: This cheese brings a sharp flavor. For something milder, consider feta or goat cheese as replacements, depending on your taste.
Corn: Grilled corn gives a lovely smoky flavor. If fresh corn isn’t available, frozen corn works just fine and saves time. You can also use canned corn, just be sure to drain it well.
How Do I Grill the Perfect Corn?
Grilling corn enhances its sweetness and flavor. Whether you’re using fresh or frozen, here’s how to get it just right:
- If using fresh corn, peel back the husks but leave them attached. Remove the silk, then fold the husks back over the corn to keep moisture in.
- Preheat your grill to medium-high. Grill the corn, turning occasionally, for about 10 minutes until charred.
- If using frozen corn, heat a grill pan over medium-high heat and add corn kernels, stirring until they are lightly charred and heated through.
Let it cool a bit, then slice the kernels off the cob for added texture in your salad!
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Steak:
- 1 lb flank steak or sirloin steak
- 1 cup balsamic vinegar
- 1 tablespoon olive oil (for steak)
- Salt and pepper, to taste
For the Salad:
- 4 cups mixed salad greens (e.g., spinach, arugula, and romaine)
- 1 cup cooked pasta (rotini or fusilli works well)
- 1 cup cherry tomatoes, halved (mixed colors)
- 1 cup Gorgonzola cheese, crumbled
- 1 cup corn, grilled (fresh or frozen, kernels removed)
- 1/4 cup fresh parsley, chopped
- Additional balsamic dressing for drizzling (optional)
How Much Time Will You Need?
This delightful salad will take about 15 minutes to prep and another 20–30 minutes for cooking and grilling. You’ll spend around 30 minutes marinating the steak, but the actual cooking and assembling will take less than an hour. Perfect for a tasty meal!
Step-by-Step Instructions:
1. Marinate the Steak:
Begin by marinating your steak to infuse it with flavor. In a shallow dish, mix the balsamic vinegar, salt, and pepper together. Place the steak in the marinade, ensuring it’s well-coated. Let it sit for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for a deeper flavor.
2. Grill the Corn:
If you’re using fresh corn, fire up the grill! Grill the corn on medium-high heat, rotating it every few minutes until it’s nicely charred all over, which should take about 10 minutes. Once it’s done, let it cool for a bit, then carefully slice the kernels off the cob. If using frozen corn, you can grill it in a pan or on a griddle until it gets a light char, which will add a nice smoky flavor.
3. Cook the Steak:
Next, heat your grill or a grill pan over medium-high heat. Remove the steak from the marinade (don’t forget to discard the marinade) and brush it lightly with olive oil. Grill the steak for about 5–7 minutes on each side, or until it’s cooked to your liking. For a juicy medium-rare, aim for an internal temperature of about 130°F (54°C). Once cooked, let the steak rest for about 10 minutes before slicing it.
4. Prepare the Salad:
While the steak is resting, grab a large bowl and mix together your salad greens, cooked pasta, cherry tomatoes, crumbled Gorgonzola cheese, and the grilled corn. Give it a light toss to combine everything without crushing the delicate greens; we want it fresh and colorful!
5. Slice the Steak:
After allowing the steak to rest, slice it thinly against the grain. This helps keep the pieces tender and easy to chew. Slice it as thick or thin as you like, just remember, the finer the slice, the easier it will mix into the salad!
6. Assemble the Salad:
Now it’s time to bring everything together! Take your salad mixture and arrange it on a platter or individual plates. Lay the sliced steak on top, and feel free to sprinkle with fresh parsley for that extra touch of flavor and color. If it suits your taste, drizzle a little balsamic dressing over everything!
7. Serve:
Your Balsamic Steak Gorgonzola Salad is ready to enjoy! Serve it while the steak is still warm for a delightful culinary experience. This tasty dish is packed with flavors that your guests will love! Bon appétit!
Can I Use a Different Type of Cheese?
Absolutely! If Gorgonzola isn’t your favorite, you can substitute it with feta, goat cheese, or blue cheese for a similar tangy flavor. Each cheese will give the salad a unique twist!
How Can I Prepare the Steak Without a Grill?
No grill? No problem! You can cook the steak in a hot skillet on the stovetop. Use a cast-iron skillet for best results, and make sure it’s very hot before adding the steak. Cook it as you would on a grill for a nice crust.
What Should I Do with Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the steak and salad separate if possible to maintain freshness. To enjoy, simply reheat the steak gently and toss the salad lightly before serving again.
Can I Make This Salad Ahead of Time?
You can prep the components ahead! Marinate the steak and grill the corn a day prior. Assemble the salad just before serving to keep the greens fresh and crisp. Store each component in separate containers for best results.
