This tasty Balsamic Steak Gorgonzola Salad is a hit! It features juicy steak, creamy Gorgonzola cheese, and sweet grilled corn, all drizzled with zingy balsamic dressing.
Every bite is like a party for your mouth! I love making this for dinner, then enjoying leftovers for lunch. Just try not to eat all the grilled corn before it makes it to the salad! 😄
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling due to its rich flavor. If you can’t find flank steak, you can use skirt steak or sirloin. Both will offer a tasty result, and sirloin is often more tender.
Balsamic Vinegar: This ingredient gives the salad a tangy sweetness. If you’re looking for something lighter, try red wine vinegar or apple cider vinegar. Both provide a nice acidity.
Gorgonzola Cheese: Gorgonzola adds a bold flavor. If you’re not a fan, you can replace it with feta or goat cheese for a milder option.
Mixed Greens: I love a mix of spinach and arugula, but you can use any greens you prefer, like romaine or kale. Just remember that stronger greens may need lighter dressing for balance.
How Do You Grill Corn to Perfection?
Grilling corn is simple and adds a delightful smokiness. To get the best flavor and texture, follow these tips:
- Preheat your grill to medium-high for even cooking.
- Husk the corn and remove the silk, as this can burn on the grill.
- Grill for 10-12 minutes, turning every few minutes. Look for nice char marks, but don’t overcook.
- Let it cool slightly before cutting off the kernels. This makes it easier to handle and prevents burns.
Grilled corn gives a sweet crunch that enhances the salad. Enjoy the process, and don’t rush! With these details, you’ll have an amazing dish.
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Steak Marinade:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
For the Salad:
- 2 ears of corn, husked
- 4 cups mixed greens (spinach, arugula, or spring mix)
- 1 cup cherry tomatoes, halved (mixed colors if possible)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Optional: Croutons for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus a minimum of 1 hour for marinating the steak (or longer if you can let it sit overnight) and about 20 minutes for grilling the corn and steak. In total, you’re looking at about 1 hour and 35 minutes if you include marinating time, making it perfect for a flavorful meal!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by preparing the marinade. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, salt, and pepper until well combined. Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish, then pop it into the refrigerator to marinate for at least 1 hour, but if you have time, let it sit overnight for even more flavor.
2. Grill the Corn:
When you’re ready to cook, preheat your grill to medium-high heat. Place the husked corn on the grill and cook for 10-12 minutes, turning it occasionally until it’s nicely charred and tender. Once done, remove it from the grill and let it cool for a few minutes. After it cools, carefully cut the kernels off the cob and set them aside.
3. Cook the Steak:
Remove the flank steak from the marinade and discard the leftover marinade. Grill the steak over medium-high heat for about 5-7 minutes on each side, depending on how well cooked you like it. Once done, take it off the grill and let it rest for about 5-10 minutes. Then slice it thinly against the grain for tender bites.
4. Assemble the Salad:
In a large bowl, combine the mixed greens, grilled corn, cherry tomatoes, crumbled Gorgonzola cheese, sliced red onion, and chopped parsley. Toss gently to mix everything together without bruising the greens.
5. Serve:
To serve, place the salad on a big platter or individual plates. Top it with the sliced steak, and sprinkle a bit of extra parsley on top if you’d like. For an extra crunch, feel free to add croutons and drizzle with more balsamic vinaigrette if you desire.
6. Enjoy:
Your flavorful Balsamic Steak Gorgonzola Salad with Grilled Corn is now ready! Serve it immediately and enjoy every delicious bite!
Can I Use a Different Cut of Steak for This Recipe?
Absolutely! If flank steak isn’t available, you can substitute with skirt steak, sirloin, or even chicken for a lighter option. Just adjust cooking times according to the thickness of the meat and your desired doneness.
How Can I Make This Salad Ahead of Time?
Yes, you can prep the salad components in advance! Marinate the steak the night before, and grill the corn ahead of time. Store the cooked corn and marinated steak separately in the fridge. Assemble the salad just before serving to keep the greens fresh and crisp.
What’s the Best Way to Store Leftover Salad?
To store leftovers, keep the salad components separate to avoid sogginess. Store the mixed greens and ingredients in airtight containers in the fridge for up to 2 days. Keep the steak in a separate container, and reheat gently before adding it to the salad again.
Can I Substitute the Gorgonzola Cheese?
Definitely! If you’re not a fan of Gorgonzola, you can use feta cheese for a tangy flavor or goat cheese for a creamier texture. Adjust the amount to your liking, as cheese type may vary in saltiness.
