This Balsamic Steak Gorgonzola Salad is a tasty mix of juicy steak, creamy Gorgonzola cheese, and sweet grilled corn. All topped with a tangy balsamic dressing that makes it extra special!
Nothing beats that smoky flavor from the grilled corn mixed with the richness of cheese. I love piling this salad into a big bowl and enjoying it on sunny days. Perfect for a delicious lunch!
Key Ingredients & Substitutions
Flank Steak or Sirloin: Flank steak offers a rich flavor and is great for grilling, but sirloin is a good alternative if you prefer something more tender. You can also use chicken or tofu for a lighter option!
Balsamic Vinegar: This brings a tangy sweetness to the dish. If you don’t have it, red wine vinegar mixed with a touch of sugar can work in a pinch for a similar flavor.
Olive Oil: Use extra virgin for its robust taste. If you’re looking to be healthier, avocado oil is a great substitute with a slightly different flavor profile.
Gorgonzola Cheese: This cheese adds creaminess but if you’re not a fan, you can try blue cheese or feta for a milder taste. Vegan cheese options are available too!
Mixed Greens: Spinach, arugula, or spring mix all work well. If you need a substitution, kale or romaine are tasty options that provide crunch.
How Do I Get the Steak Just Right?
Cooking the steak properly is essential for a great salad. Here’s how to ensure it’s tender and flavorful:
- Start with room temperature steak to help it cook evenly.
- Grill on high heat for about 4-5 minutes per side for medium-rare. Use a meat thermometer to check for an internal temp of 130°F.
- Always let the steak rest! This allows the juices to redistribute and makes for a juicier bite. Let it rest for 5-10 minutes before slicing it thinly against the grain.
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Marinade and Steak:
- 1 lb flank steak or sirloin steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
For the Salad:
- 2 ears of corn, husked
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1 cup cherry tomatoes, halved (mixed colors preferred)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: 1/4 cup sliced red onion
- Optional: 1/4 cup cooked pasta (like rotini or fusilli)
How Much Time Will You Need?
This delicious salad will take approximately 1 hour of your time. You’ll spend about 15 minutes in preparation, 30 minutes marinating the steak, and then around 15 minutes grilling and assembling everything. A perfect fresh dish for any occasion!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by making the marinade! In a small bowl, mix together the balsamic vinegar, olive oil, garlic powder, onion powder, salt, and pepper. Take your flank steak and place it in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish, and let it chill in the refrigerator for at least 30 minutes. If you have time, letting it marinate for 2 hours will enhance the flavor even more!
2. Grill the Corn:
Now it’s time for the corn! Preheat your grill to medium-high heat. Place the husked corn on the grill and cook for about 10-15 minutes, turning occasionally until it gets those lovely char marks. Once it’s cooked, take the corn off the grill and let it cool a little. When it’s cool enough to handle, carefully cut the kernels off the cob and set them aside for the salad.
3. Cook the Steak:
Next up, the steak! Remove it from the marinade and place it on the hot grill. Grill for about 4-5 minutes on each side for a medium-rare finish. If you like it more done, adjust the time as needed. Once done, take the steak off the grill and let it rest for 5-10 minutes. This step helps keep it juicy! After resting, slice it thinly against the grain for tender pieces.
4. Prepare the Salad:
In a large bowl, combine the mixed greens, halved cherry tomatoes, Gorgonzola cheese, and the grilled corn kernels. If you’re using red onion or cooked pasta, toss those in too! This colorful mix is a feast for the eyes and taste buds!
5. Assemble the Salad:
Now it’s time to bring everything together! Lay the sliced steak on top of your salad mixture. You can drizzle on some extra balsamic vinegar or olive oil if you like. Don’t forget to sprinkle the chopped parsley for that fresh touch and extra flavor!
6. Serve:
Gently toss the salad to combine everything, and it’s ready to serve! Enjoy your fresh and flavorful Balsamic Steak Gorgonzola Salad with Grilled Corn! Perfect for a lunch or light dinner!
Can I Substitute the Steak for Another Protein?
Absolutely! If you prefer chicken, pork, or even tofu, those can work well here. For chicken, grill it for about 6-7 minutes per side depending on thickness. For tofu, press and slice it, then marinate and grill for 3-4 minutes per side for a tasty vegetarian option.
How Do I Store Leftover Salad?
To store leftovers, keep the salad and steak separate to maintain freshness. Place the salad in an airtight container in the fridge and consume it within 2 days. The steak can be sliced and stored in a different container for up to 3 days. Just remember to add the dressing just before serving to avoid sogginess!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn is a great substitute! Just thaw it before grilling or sautéing it in a pan for a few minutes until heated through. You won’t get the same charred flavor, but it will still add sweetness and texture to your salad.
What Can I Use Instead of Gorgonzola Cheese?
If Gorgonzola isn’t your favorite, you can substitute it with feta or goat cheese for a different flavor profile. Both provide a creamy texture and a tangy bite that pairs well with the balsamic dressing.
