This bright and tasty balsamic steak salad is packed with juicy steak, sweet grilled corn, and creamy gorgonzola cheese. Perfect for a light meal that pops with flavor!
Honestly, the combination of flavors is fantastic. I love how the gorgonzola makes everything extra special! Pair it with your favorite bread, and you’ve got a feast. 🌽🥗
Key Ingredients & Substitutions
Steak: I love using flank steak for this recipe, but sirloin works just as well. If you’re looking for a leaner option, try chicken breast or even grilled tofu for a vegetarian twist!
Fresh Corn: Summer isn’t the only time to enjoy corn! If fresh corn isn’t available, you can easily use frozen or canned corn. Just make sure to drain and rinse canned corn to keep it fresh-tasting.
Gorgonzola Cheese: I think gorgonzola adds a lovely tanginess, but if you’re not a fan, try feta or goat cheese as substitutes. They both offer a creamy texture and are delicious in salads.
Mixed Salad Greens: While I prefer a mix, you can use baby spinach or arugula alone. If you’re aiming for a heartier salad, kale works nicely too—just massage it a bit to soften the leaves!
How Do I Get My Corn Perfectly Grilled?
Grilling corn can elevate your salad’s flavor. It’s all about that caramelization! Here’s how to do it right:
- Preheat your grill to medium-high heat. This ensures even cooking.
- Place corn on the grill, turning every few minutes for about 10 minutes. Look for nice grill marks!
- Let it cool a bit before cutting off the kernels. This makes it easier and safer!
And remember, grilled corn can be enjoyed on many dishes—save some for later if you have extras! Enjoy your salad with that added sweetness from the corn!
Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or sirloin steak
- Salt and pepper, to taste
- 1 tablespoon olive oil (for the steak)
- 2 ears fresh corn, husked
- 4 cups mixed salad greens (such as baby spinach, arugula, spring mix)
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1/2 cup crumbled gorgonzola cheese
- 2 tablespoons fresh parsley, chopped
For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 15-20 minutes to prepare and cook, plus a little time for the steak to rest. It’s quick enough for a weeknight dinner but impressive enough for guests—ready and tasty in no time!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill or grill pan to medium-high heat. A hot grill helps achieve those beautiful grill marks and cooked flavor.
2. Season the Steak:
Brush the steak with olive oil and sprinkle generously with salt and pepper. This simple seasoning enhances the natural flavors of the meat.
3. Grill the Corn:
Place the corn directly on the grill. Cook for about 10 minutes, turning it occasionally until you see those lovely grill marks and the corn is tender. Once done, take it off the grill, allow it to cool slightly, and carefully cut the kernels off the cob. Set aside.
4. Grill the Steak:
Now, place the steak on the grill. Cook for about 4-6 minutes on each side for medium-rare or until your desired doneness is reached. Make sure to remove the steak and let it rest for about 5-10 minutes. This helps keep it juicy! Then slice it thinly against the grain for the best texture.
5. Prepare the Balsamic Dressing:
While the steak is resting, let’s whip up the dressing! In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined and emulsified. This dressing brings everything together beautifully.
6. Assemble the Salad:
In a large salad bowl or a serving platter, combine the mixed salad greens, grilled corn kernels, and halved cherry tomatoes. Toss gently to combine.
7. Dress the Salad:
Drizzle half of the balsamic dressing over the salad and toss gently to coat.
8. Add the Steak:
Arrange the sliced steak on top of the salad in an appealing manner.
9. Add Cheese and Parsley:
Sprinkle the crumbled gorgonzola cheese and chopped parsley over the entire salad. The gorgonzola adds creaminess and zest!
10. Final Touch:
Drizzle the remaining balsamic dressing over the steak and salad. This final touch ties all the flavors together!
11. Serve and Enjoy!
Enjoy your delicious and colorful salad immediately with a bright smile. This dish is a fantastic way to appreciate great flavors and healthy ingredients!
With juicy steak, sweet corn, and tangy gorgonzola, this easy balsamic steak salad is perfect for any meal. Enjoy!
FAQ for Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Can I Use a Different Type of Cheese?
Absolutely! If gorgonzola isn’t your favorite, try feta or goat cheese instead. They both provide a creamy texture and will complement the salad nicely.
What If I Don’t Have a Grill?
No worries! You can use a grill pan on the stovetop, or even broil the steak and corn in your oven. Just keep an eye on them to avoid burning. Both methods will work well!
Can I Make This Salad in Advance?
You can prep the ingredients ahead of time, such as grilling the steak and corn, and storing them in the fridge. However, I recommend assembling the salad just before serving to keep the greens fresh and crispy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the salad greens separate from the dressing to prevent sogginess. Enjoy it cold or reheat the steak slightly before tossing everything together!
