This Balsamic Steak Gorgonzola Salad is a tasty treat! It features juicy steak, creamy gorgonzola cheese, and sweet grilled corn, all drizzled with a balsamic glaze.
It’s like a party on your plate! I love how the flavors mix so well, and it’s perfect for a sunny day. Grab a fork and dig in—your taste buds will thank you!
Key Ingredients & Substitutions
Flank Steak: It’s the star of the salad! Flank steak is lean and flavorful. If you want a tender option, consider using sirloin or ribeye instead. Marinating also helps in making it tender!
Balsamic Vinegar: This adds a rich and tangy flavor. If you’re out, red wine vinegar or apple cider vinegar are great substitutes. The taste will differ slightly, but both will still work well for marinating.
Gorgonzola Cheese: This cheese gives the salad a creamy and sharp touch. If Gorgonzola is too strong for your taste, try feta or blue cheese for a different flavor. Mozzarella can also work for a milder option!
Grilled Corn: The sweetness of grilled corn elevates the dish. You could use frozen corn if fresh isn’t available; just sauté it lightly to add some char before adding to the salad.
Mixed Salad Greens: Feel free to mix things up! Spinach, kale, or even romaine can be used as your base. Each will give a different texture and flavor to your salad.
How Do I Grill Corn Perfectly?
Grilling corn is all about getting that char without burning it! Start by preheating your grill to medium-high heat. Here’s how you can do it:
- Prep Corn: Leave the husk on for better steam while grilling, or remove it for charred kernels. Either way works!
- Grill: Place directly on the grill for about 8-10 minutes, turning occasionally. Look for nice char marks.
- Cool and Cut: Once done, let it cool a bit before cutting the kernels off, which makes it easier and safer!
- Tip: For extra flavor, brush the corn with a bit of olive oil, salt, and pepper before grilling!
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- 2 cups mixed salad greens (e.g., arugula, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cup Gorgonzola cheese, crumbled
- 1 ear of corn, grilled and kernels removed
- 1/4 cup fresh parsley, chopped
- 1/2 cup cooked pasta (optional for added texture)
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
For the Dressing:
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Extra olive oil (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus a minimum of 30 minutes for marinating the steak. Cooking and assembling the salad will take an additional 20 minutes. Total time is around 1 hour if you let the steak marinate for the full 2 hours.
Step-by-Step Instructions:
1. Marinate the Steak:
Start by making the marinade. In a bowl, mix together the balsamic vinegar, olive oil, salt, and pepper. Add the flank steak, making sure it’s coated well with the marinade. Cover the bowl and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
2. Grill the Corn:
While the steak is marinating, preheat your grill to medium-high heat. Place the corn on the grill and cook for about 8-10 minutes, turning it occasionally until it’s nicely charred. Once done, remove the corn, let it cool slightly, and then cut the kernels off the cob. Set aside.
3. Cook the Steak:
After marinating, take the steak out of the marinade. Grill the steak on high heat for about 5-7 minutes on each side for medium-rare (adjust the time if you like it more or less done). Once cooked to your liking, let it rest for 5 minutes before slicing it thinly against the grain.
4. Prepare the Salad:
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, crumbled Gorgonzola cheese, grilled corn, and optional cooked pasta. Toss the ingredients gently to mix them up.
5. Make the Dressing:
In a small bowl, whisk together the red wine vinegar, Dijon mustard, salt, and pepper. If you like it a bit richer, you can add a splash of olive oil. Mix until well combined.
6. Toss the Salad:
Drizzle the dressing over the salad mixture, then gently toss everything together until well coated. Be careful not to bruise the greens!
7. Serve:
To serve, arrange the sliced steak on top of the tossed salad. Finish with a sprinkle of chopped parsley for a fresh touch and enjoy your delicious Balsamic Steak Gorgonzola Salad with Grilled Corn! This salad is perfect for a hearty dinner or a lovely lunch.
Can I Use a Different Cut of Beef for This Salad?
Absolutely! If flank steak isn’t available, you can substitute with skirt steak, sirloin, or even chicken breast for a lighter option. Just adjust the cooking time as needed based on the cut you choose!
What If I Don’t Have Gorgonzola Cheese?
No worries! If you can’t find Gorgonzola, feta or blue cheese can be excellent alternatives. They will still provide that creamy texture and tangy flavor that complements the salad perfectly.
How to Store Leftovers
To store leftovers, keep the salad and steak in separate airtight containers in the fridge for up to 2 days. This helps the greens stay crisp. When ready to eat, you can quickly toss them together again!
Can I Prepare This Salad in Advance?
You can! Just prepare the steak and dressing ahead of time, keeping everything stored separately. Assemble the salad just before serving to ensure freshness. Cooked steak can be kept in the fridge for up to 3 days, and the dressing should last about a week!
