This colorful salad brings together tasty grilled steak, sweet corn, and creamy Gorgonzola cheese, all drizzled with balsamic goodness. It’s a feast for your eyes and your taste buds!
Honestly, who doesn’t love a salad that feels like a main dish? The mix of flavors is fantastic, and it’s perfect for lunch or dinner when you want something light but filling. Yum!
Key Ingredients & Substitutions
Flank Steak or Sirloin Steak: Both are great choices for tender, juicy flavor. If you’re looking for alternatives, you can use grilled chicken or tofu for a lighter option. Just adjust the cooking time accordingly.
Gorgonzola Cheese: This adds a wonderful creaminess. If you’re not a fan, try feta or goat cheese instead for a milder taste.
Grilled Corn: Fresh grilled corn is amazing! However, canned corn or frozen corn kernels can work in a pinch. Just sauté them briefly to warm them up and add flavor.
Mixed Greens: Feel free to customize your greens! Spinach, kale, or even pre-packaged salad mixes can be used. Just make sure to wash and dry them well.
How Do I Get the Steak Perfectly Grilled?
Getting your steak cooked just right is key for this salad. Here are some tips:
- Marinate the steak for at least 30 mins, but longer is even better for maximum flavor.
- Preheat your grill — a hotter grill helps get those nice char marks.
- Let the steak rest after grilling! This keeps it juicy. Aim for 5-7 minutes before slicing.
- Slice against the grain for tender pieces. Look for the direction of the muscle fibers and cut perpendicular to them.
Balsamic Steak Salad with Gorgonzola and Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) flank steak or sirloin steak
- Salt and freshly ground black pepper, to taste
- 2 ears fresh corn, husked
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup cherry tomatoes, halved (optional for extra color and freshness)
- 1/4 cup red onion, thinly sliced (optional)
For the Balsamic Marinade and Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 30 minutes for marinating the steak. After that, grilling and assembling will take around 25–30 minutes. All in all, you can expect the total time to be about 1 hour, with most of that being marinating time. Perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by mixing the balsamic vinegar, 1 tablespoon of olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a bowl. This will be your marinade. Place the steak in a shallow dish or zip-top bag and pour half of this marinade over the steak. Make sure it’s nicely coated! Cover it and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for extra flavor.
2. Prepare the Grill:
While your steak is soaking up those delicious flavors, preheat your grill to medium-high heat. Grab those corn ears, give them a light brush with some olive oil, and sprinkle a little salt and pepper on top.
3. Grill the Corn:
Place the corn on the grill. Let it cook, turning occasionally, until it’s beautifully charred and tender, which will take about 10-12 minutes. Once done, remove it from the grill and let it cool slightly. When it’s cool enough to handle, carefully cut the kernels off the cob and set them aside.
4. Grill the Steak:
Take the steak out of the marinade (don’t use that marinade again). Grill the steak for about 4-5 minutes on each side for a medium-rare finish. If you like it more cooked, just leave it longer. Once done, transfer the steak to a cutting board and allow it to rest for about 5-7 minutes before slicing it thinly against the grain.
5. Prepare the Dressing:
In a bowl, combine the remaining marinade with the last tablespoon of olive oil. Whisk until it’s all combined nicely, then add salt and pepper to taste.
6. Assemble the Salad:
Grab a large bowl or platter, and lay out the mixed salad greens. On top, sprinkle the grilled corn kernels, arrange the sliced steak, and finish it off with crumbled Gorgonzola cheese. If you like, you can also add the halved cherry tomatoes and sliced red onion for extra color and flavor.
7. Dress and Serve:
Just before serving, drizzle the balsamic dressing over the top of your salad. You can toss everything together gently if you like, or serve it with the dressing on the side. Enjoy your hearty and delicious Balsamic Steak Salad with Gorgonzola and Grilled Corn!
Dig in and savor every bite! You’ve earned it!
FAQ for Balsamic Steak Salad with Gorgonzola and Grilled Corn
Can I Use Different Types of Steak?
Absolutely! You can use any tender cut of beef such as ribeye or tenderloin. Just adjust the cooking time accordingly based on the thickness of the steak.
How Can I Make This Salad Vegetarian?
No problem! Substitute the steak with grilled portobello mushrooms or marinated tofu. You can also add chickpeas for an extra protein boost!
What Should I Do with Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to avoid wilting the greens. When ready to eat, just toss and add the dressing!
Can I Grill the Corn in Advance?
Yes! You can grill the corn ahead of time and store it in the fridge for up to 3 days. Just warm it slightly before adding it to the salad for the best flavor!
