This Balsamic Steak Salad is a great mix of juicy steak, tangy Gorgonzola cheese, and sweet grilled corn. It’s fresh, hearty, and perfect for a sunny day!
I love how the flavors blend together, especially when the corn is bubbly from the grill. And let’s be real, anything with cheese is a win in my book! 😄
For me, this salad is an easy way to enjoy a filling meal without much fuss. Just throw everything together, and you’re set for a delicious dinner in no time!
Key Ingredients & Substitutions
Steak: Flank or sirloin works great, giving good flavor when grilled. If you want a leaner option, consider using chicken breast or grilled tofu for a vegetarian alternative.
Corn: Fresh corn is ideal for that sweet crunch. If fresh corn isn’t available, frozen sweet corn can be used instead; just cook it quickly in boiling water or microwave it.
Mixed greens: A variety of greens adds texture. If you prefer, substitute with kale or romaine. Just keep in mind that thicker greens might need a little dressing to soften them.
Gorgonzola cheese: It brings a distinct flavor, but if you’re not a fan, feta or goat cheese makes a lovely substitute without losing that creamy texture.
How Do I Grill Corn Perfectly?
Grilling corn can be simple, but the right technique makes a difference. Start by husking the corn and removing all the silk. Lightly brush each ear with olive oil to prevent sticking.
- Preheat your grill to medium-high heat.
- Place the corn directly on the grill grates. Rotate every few minutes.
- Cook for about 8-10 minutes, until you see some nice char marks and the corn is tender.
- Let it cool slightly, then use a sharp knife to cut the kernels off the cob.
This method enhances the natural sweetness and adds a smoky flavor that pairs wonderfully with the salad!
Balsamic Steak Salad with Gorgonzola and Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank or sirloin steak
- Salt and freshly ground black pepper, to taste
- 2 ears fresh corn, husked
- 4 cups mixed salad greens (such as baby spinach, arugula, and spring mix)
- 1 cup cherry tomatoes, halved (mix of red and yellow for color)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh basil, finely chopped
For the Dressing:
- 2 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar, divided
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This delicious Balsamic Steak Salad will take about 25-30 minutes to prepare. With time for grilling, dressing, and assembling, you’ll have a delightful meal ready in no time!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by seasoning the flank or sirloin steak generously on both sides with salt and pepper. This helps add flavor right from the beginning. Once seasoned, set the steak aside while you get everything else ready.
2. Grill the Corn and Steak:
Next, preheat your grill or a grill pan over medium-high heat. While it’s heating, brush the corn with a little olive oil to enhance the grilling process. Once hot, grill the corn, turning occasionally, until the kernels are lightly charred and tender, which should take about 8-10 minutes. After grilling, remove the corn and let it cool slightly before cutting the kernels off the cob.
On the same grill, now it’s time to cook the steak. Grill it for about 4-5 minutes on each side for medium-rare. If you like it more well-done, you can leave it on for a minute or two longer. Once done, set the steak aside to rest for at least 5-10 minutes before slicing it against the grain into thin strips.
3. Make the Dressing:
In a small bowl, combine 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, Dijon mustard, and minced garlic. Whisk them together until everything is nicely blended. Add salt and pepper to taste; this dressing adds a nice zesty flavor to the salad.
4. Assemble the Salad:
In a large bowl or a platter, mix together the salad greens, halved cherry tomatoes, grilled corn kernels, and crumbled Gorgonzola cheese. It’s fun to mix the colors and textures!
5. Dress and Serve:
Drizzle the dressing you just made over the salad, and gently toss to coat everything evenly. Finally, arrange your sliced steak on top of the salad to make it look delicious! Sprinkle chopped fresh basil and parsley (if using) over the entire dish for a nice touch. If you like, drizzle the remaining 1 tablespoon of balsamic vinegar for a finishing touch.
6. Enjoy!
Serve this refreshing and flavorful salad immediately and bask in the compliments that are sure to come your way. Enjoy the blend of smoky, tangy, sweet, and creamy flavors!
FAQ for Balsamic Steak Salad with Gorgonzola and Grilled Corn
Can I Use a Different Type of Cheese?
Absolutely! If Gorgonzola isn’t your favorite, you can substitute it with feta cheese for a similar tangy flavor or goat cheese for a creamier texture. Both will complement the salad well!
How Can I Make This Recipe Vegetarian?
To make this salad vegetarian, simply replace the steak with grilled portobello mushrooms or marinated tofu. Both options will provide a delicious, hearty base while still capturing the essence of the dish.
Can I Make the Dressing Ahead of Time?
Yes, you can! The balsamic dressing keeps well in the fridge and can be made a day in advance. Just give it a good shake or stir before using, as the ingredients may separate when stored.
What’s the Best Way to Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, keep the dressing separate to avoid soggy greens. Once you’re ready to eat, drizzle the dressing over the salad before serving.
