This Balsamic Steak Gorgonzola Salad is a tasty mix of juicy steak, creamy gorgonzola cheese, and crunchy grilled corn. The balsamic dressing brings everything together perfectly!
I love how this salad feels fancy but is easy to make. Just grill the corn, slice your steak, and toss it all together. It’s great for summer nights or when I need a salad that stands out!
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling due to its flavor and tenderness. If flank steak isn’t available, you can substitute with skirt steak or sirloin for a similar taste.
Balsamic Vinegar: A tangy kick comes from balsamic vinegar. If you need a substitute, try red wine vinegar mixed with a touch of honey or sugar to mimic its sweetness.
Gorgonzola Cheese: This cheese adds a rich, bold flavor. If you’re not a fan or are looking for alternatives, feta cheese or blue cheese can work well in this salad.
Mixed Salad Greens: Spinach and arugula are perfect here, but feel free to use any greens you love. Kale or romaine can also be a great choice for a heartier mix.
Grilled Corn: Grilled corn offers a sweet touch to the salad. If corn isn’t in season, canned corn can be drained and rinsed as a substitute, although grilling adds a special flavor.
How Do You Marinate Steak for Maximum Flavor?
Marinating the steak is a key step that locks in flavor and makes it tender. Start with a mix of balsamic vinegar, olive oil, salt, and pepper. The balance of acidity from the vinegar helps break down the meat proteins, making it juicy.
- Combine ingredients in a bowl and mix well.
- Place the steak in a resealable bag, pour the marinade over it, and seal it tightly.
- Let it marinate in the fridge; longer marination (up to 2 hours) will enhance the flavor.
What’s the Best Way to Grill Corn?
Grilling corn gives it a smoky, sweet flavor that enhances your salad. To grill, preheat your grill to medium-high. Place cleaned corn on the grill and cook for 10-15 minutes, turning it occasionally for even charring. The kernels should become slightly golden.
- Remove the corn from the grill and let it cool for a few minutes.
- Cut the kernels off the cob carefully using a sharp knife.
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- 2 ears of corn, grilled and kernels removed
- 4 cups mixed salad greens (such as spinach and arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup cooked pasta (optional, for additional texture)
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp honey (optional, for sweetness)
How Much Time Will You Need?
Preparing this delicious salad will take about 15 minutes of active preparation time, plus 30 minutes to 2 hours for marinating the steak. Grilling will take an additional 15-20 minutes. Overall, plan for around an hour, depending on how long you let the steak marinate. It’s well worth the wait!
Step-by-Step Instructions:
1. Marinate the Steak:
In a small bowl, mix together the balsamic vinegar, olive oil, salt, and pepper. Take the flank steak and put it in a resealable bag. Pour the marinade over the steak, seal the bag tightly, and give it a gentle shake to coat the meat evenly. Let it marinate in the refrigerator for at least 30 minutes, and up to 2 hours for the best flavor.
2. Prepare the Grill:
While the steak is marinating, preheat your grill to medium-high heat. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until it gets nice and charred. Once done, remove the corn from the grill and let it cool. After it has cooled, carefully cut the kernels off the cob and set them aside.
3. Grill the Steak:
Remove the marinated steak from the bag and place it directly on the grill. Cook the steak for about 5-7 minutes on each side, depending on how you like your steak cooked. Once done, take the steak off and let it rest for about 5 minutes. This helps the juices redistribute. After resting, slice it thinly against the grain.
4. Assemble the Salad:
In a large salad bowl, combine the mixed greens, grilled corn, halved cherry tomatoes, crumbled Gorgonzola cheese, red onion slices, and chopped parsley. If you decided to use pasta for added texture, toss that in as well.
5. Dress the Salad:
Drizzle the remaining balsamic vinaigrette over the salad and if you like a hint of sweetness, add the honey. Gently toss everything together to mix the ingredients well without squishing any of the goodies!
6. Serve:
Top the salad with the sliced steak, and it’s ready to serve! Enjoy your wonderfully hearty and flavorful Balsamic Steak Gorgonzola Salad with Grilled Corn! You’re in for a treat!
Can I Use a Different Cut of Steak for This Recipe?
Absolutely! While flank steak is great for its flavor and tenderness, you can substitute it with skirt steak, sirloin, or even ribeye if you prefer. Just adjust the cooking time based on the thickness of the cut you choose.
What Can I Use Instead of Gorgonzola Cheese?
If you’re not a fan of Gorgonzola, you can substitute it with feta or goat cheese for a similar creamy texture. For a milder flavor, try using mozzarella or even shredded cheddar cheese as alternatives!
How Do I Store Leftover Salad?
To store leftover salad, keep the steak and salad separate. Store the salad in an airtight container in the fridge for up to 2 days. The steak can be stored in another container for the same duration. When ready to eat, slice and add the steak back to the salad to freshen it up.
Can I Grill the Corn in Advance?
Yes, you can grill the corn ahead of time! Just grill it as directed, let it cool, and then store the kernels in an airtight container in the refrigerator for up to 3 days. This will save you time when assembling the salad!
