This salad features juicy balsamic steak paired with creamy gorgonzola and sweet grilled corn. It’s fresh, filling, and packed with tasty flavors you won’t forget!
I love how the gorgonzola adds a beautiful tang to the dish. Plus, who can resist that perfectly grilled corn? Grab a fork and dig in—it’s a meal that makes you feel a bit fancy! 😄
Key Ingredients & Substitutions
Flank Steak: This cut is lean and flavorful, perfect for grilling. If flank steak isn’t available, consider using skirt steak or sirloin. Both will work well and give a nice char when grilled.
Balsamic Vinegar: A crucial ingredient for marinating the steak. If you prefer a sweeter taste, try using a balsamic glaze instead. Apple cider vinegar can also be a good substitute for a different flavor.
Gorgonzola Cheese: This cheese adds a creamy and pungent flavor. If you’re not a fan, feta cheese or goat cheese can be excellent alternatives, providing a different yet tasty profile.
Mixed Salad Greens: Use whatever leafy greens you enjoy! Spinach, arugula, or even romaine are great choices. If you want a little crunch, consider adding some chopped kale.
How Do I Grill Corn Perfectly?
Grilling corn can elevate its sweetness and add a smoky flavor, but it needs some care. Here’s how to do it:
- Start with husked corn. Pat it dry and brush with a little olive oil.
- Preheat your grill to medium-high heat.
- Grill the corn for about 10 minutes, turning it every few minutes so it cooks evenly.
- Look for slightly charred spots — this means it’s done! Let it cool, then slice off the kernels for your salad.
This method brings out the natural sweetness of the corn, making it a highlight in your salad!
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Steak:
- 1 lb flank steak
- 1/2 cup balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
For the Salad:
- 2 ears of corn, husked and grilled
- 4 cups mixed salad greens (like spinach, arugula, or mesclun)
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup cooked pasta (optional, for added texture)
How Much Time Will You Need?
This recipe takes approximately 40 minutes to prepare, including 30 minutes of marinating time for the steak. You’ll spend about 10 minutes grilling the corn and cooking the steak, plus a few moments assembling the salad. Perfect for a tasty and quick meal!
Step-by-Step Instructions:
1. Marinate the Steak:
In a medium bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Place the flank steak in the marinade, making sure it’s well coated. Let the steak marinate for at least 30 minutes, or up to 2 hours in the refrigerator if you have time.
2. Grill the Corn:
While the steak is marinating, preheat your grill to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until it’s lightly charred and tender. Once done, set it aside to cool. After it cools, slice off the kernels and set them aside for the salad.
3. Cook the Steak:
Remove the steak from the marinade, letting excess liquid drip off. Grill the steak for about 4-6 minutes per side, depending on your preferred doneness (medium-rare is great!). After cooking, take it off the grill and let it rest for a few minutes. Then, slice the steak thinly against the grain.
4. Prepare the Salad:
In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, crumbled Gorgonzola cheese, thinly sliced red onion, grilled corn kernels, and cooked pasta (if you’re using it). Toss everything gently to mix it all together, ensuring even distribution.
5. Assemble the Dish:
On a serving platter or individual plates, arrange the mixed salad. Top it with the sliced steak. Sprinkle fresh chopped parsley on top for a lovely finish.
6. Serve:
If you like, drizzle any remaining marinade over the salad or add a little extra balsamic vinegar for extra flavor. Enjoy your delicious Balsamic Steak Gorgonzola Salad with Grilled Corn!
Enjoy creating this delightful dish filled with fresh flavors and vibrant colors!
Can I Use Another Type of Steak?
Absolutely! While flank steak is great for this recipe, you can substitute it with sirloin, ribeye, or skirt steak. Just be mindful of the cooking times, as different cuts may vary in thickness and cooking characteristics.
What Can I Use Instead of Gorgonzola Cheese?
If you’re not a fan of Gorgonzola or need a milder cheese, you can substitute it with feta, goat cheese, or even blue cheese. Each will bring a unique flavor to the salad, so choose one that suits your taste!
How to Store Leftover Salad?
To store leftovers, keep the steak and salad components separately in airtight containers in the fridge. The salad can stay fresh for about 1-2 days, while the steak is best consumed within 3 days. When ready to eat, enjoy the steak cold or gently reheat it to your preference.
Can I Make This Salad Vegetarian?
Yes! To make a vegetarian version, simply omit the steak and add extra grilled vegetables like bell peppers, zucchini, or mushrooms. You can also incorporate chickpeas or black beans for more protein!
