This Balsamic Steak Gorgonzola Salad is a tasty mix of grilled steak, creamy Gorgonzola cheese, and fresh veggies, topped with sweet grilled corn. It’s like a party of flavors on your plate!
Who doesn’t love a salad that can fill you up? I find it perfect for summer nights—just fire up the grill, and enjoy your dinner made in no time. Yum!
Key Ingredients & Substitutions
Flank Steak: This cut is perfect for grilling. If you can’t find it, try using sirloin or skirt steak. Both have great flavor and cook well on the grill.
Balsamic Vinegar: For a sweeter taste, aged balsamic vinegar works wonderfully. If you need a substitute, red wine vinegar mixed with a little sugar can mimic that flavor.
Gorgonzola Cheese: If Gorgonzola isn’t your favorite, feta or blue cheese are good alternatives. They give a nice tanginess to the salad without being overpowering.
Grilled Corn: Fresh corn adds sweetness, but canned or frozen corn will work in a pinch. Just drain and rinse canned corn before using it.
Mixed Greens: Use whatever salad greens you like! Spinach, arugula, or even kale can work. Just be mindful of the flavors they bring!
How Do I Grill Corn Perfectly?
Grilling corn brings out a sweet, smoky flavor that’s hard to beat. Follow these simple steps to make your corn shine.
- Preheat your grill on medium-high heat, ensuring the grates are clean.
- Place the corn directly on the grill. Turn it every 2-3 minutes.
- After 10-15 minutes, once it’s charred and tender, remove the corn. Let it cool slightly before cutting off the kernels.
Soaking corn in water before grilling can prevent it from drying out, but it’s not necessary if you’re turning it regularly. Enjoy that smoky flavor!
How Do I Cook the Steak to the Right Doneness?
Getting the steak just right can be challenging. Here’s how to ensure it’s perfect every time!
- After marinating, remove the steak and let it sit at room temperature for about 15 minutes.
- Preheat your grill or skillet to medium-high heat, and make sure it’s hot before adding the steak.
- Cook for 4-6 minutes per side for medium-rare. Use a meat thermometer for accuracy: 130-135°F is your target.
- Let the steak rest for 5 minutes before slicing. This helps the juices redistribute.
Slicing against the grain ensures each bite is tender and easy to chew. Enjoy your salad with perfectly cooked steak!
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 cups mixed salad greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1/2 cup Gorgonzola cheese, crumbled
- 1 cup grilled corn kernels (about 2 ears of corn)
- 1/4 cup red onion, thinly sliced
- 2 cups cooked pasta (optional, like rotini or fusilli)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes for marinating the steak (or up to overnight if you have time), plus 20-25 minutes for grilling and assembling the salad. In total, you can have this beautiful salad ready in about 50 minutes, making it a great option for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by preparing the marinade. In a medium bowl, mix together the balsamic vinegar, olive oil, garlic powder, salt, and pepper. Add the flank steak to the bowl, making sure it’s well-coated. Let it marinate for at least 30 minutes in the fridge. If you can plan ahead, marinate it overnight for even more flavor!
2. Grill the Corn:
While the steak is marinating, preheat your grill to medium-high heat. Take the ears of corn and place them directly on the grill. Grill for about 10-15 minutes, turning them occasionally until they are charred and tender. Once done, remove the corn from the grill and let it cool for a few minutes. Then, carefully cut the kernels off the cob and set them aside.
3. Cook the Steak:
Now it’s time to cook the steak! Heat your grill or a skillet over medium-high heat. Remove the steak from the marinade, letting any excess drip off. Cook the steak for about 4-6 minutes per side, depending on how you like your steak cooked. For medium-rare, aim for about 5 minutes on each side. After cooking, let the steak rest for 5 minutes before slicing it thinly against the grain.
4. Prepare the Salad:
In a large bowl, combine your mixed salad greens, halved cherry tomatoes, crumbled Gorgonzola cheese, grilled corn, and thinly sliced red onion. If you’re using pasta, toss it in at this stage for a satisfying extra bite.
5. Assemble the Dish:
Take your sliced steak and lay it over the top of the salad. If you’d like, you can drizzle some extra balsamic vinegar or your favorite dressing over the salad to add a bit more flavor. Finish off by garnishing with chopped parsley.
6. Serve:
Enjoy your beautiful Balsamic Steak Gorgonzola Salad immediately! This dish works perfectly as a refreshing main course or a hearty side salad. Dig in and savor every bite!
Can I Use a Different Cut of Steak?
Absolutely! If flank steak isn’t available, you can substitute it with skirt steak, sirloin, or even ribeye. Just adjust the cooking time slightly, as different cuts may require varying cooking times to reach your desired doneness.
What Can I Substitute for Gorgonzola Cheese?
If you’re not a fan of Gorgonzola, you can use feta or goat cheese as alternatives. Both offer a tangy flavor that complements the salad beautifully, while still providing that creamy texture you want.
How Do I Store Leftover Salad?
To store leftovers, keep the steak and salad components separate. Place the salad in an airtight container in the fridge for up to 2 days, but make sure to add the steak when you’re ready to eat to avoid sogginess.
Can I Add Other Vegetables to the Salad?
Definitely! Feel free to get creative—add ingredients like bell peppers, cucumber, or avocado for extra crunch and flavor. Just be sure to adjust your portions based on what you add!
