This colorful salad features juicy steak, tangy gorgonzola cheese, and sweet grilled corn. The balsamic dressing gives it a lovely kick, making each bite full of flavor!
I love how it combines textures: the tender steak, the creamy cheese, and the crunchy corn are perfect together. It’s my go-to for an easy dinner that feels fancy! 🥗
Key Ingredients & Substitutions
Flank Steak: Flank steak is a great choice for this salad due to its flavor and ability to absorb marinades. If you want a leaner cut, try sirloin or ribeye. For a vegetarian option, grilled portobello mushrooms could work well!
Balsamic Vinegar: The balsamic vinegar gives this dish its tangy sweetness. If you’re out, you can substitute with red wine vinegar mixed with a bit of sugar or even apple cider vinegar for a different flavor profile.
Gorgonzola Cheese: Gorgonzola adds a creamy, tangy element. If you don’t like blue cheese, feta or goat cheese can be excellent alternatives to still maintain a nice flavor contrast.
Mixed Salad Greens: While a variety of greens is suggested, you can use whatever you have at home like kale, baby spinach, or even a pre-packaged salad mix. Choose what you enjoy most!
How Do I Grill Corn Perfectly?
Grilling corn can be tricky, but it’s simple once you know the steps. The char adds a smoky flavor that complements the salad well. Here’s how to do it:
- Start by husking the corn and removing all the silk.
- Preheat your grill to medium-high heat. Keep an eye on the temperature; it should be hot enough to create grill marks.
- Place the corn directly on the grill and cook for about 15 minutes. Turn it occasionally to char all sides evenly.
- Once charred and tender, let the corn cool a little before cutting the kernels off the cob to use in your salad.
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 pound flank steak
- 2 ears of corn, husked
- 6 cups mixed salad greens (such as spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved (mixed colors)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Marinade and Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil (plus additional for grilling and dressing)
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 30 to 60 minutes for marinating and cooking. Including the grilling and assembly, expect the total time to be around 1 hour. This delicious salad is worth every minute!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by mixing the balsamic vinegar, olive oil, salt, and pepper in a small bowl. Place the flank steak into a resealable plastic bag, pour the marinade over it, seal the bag, and refrigerate. Let it marinate for at least 30 minutes, but if you have time, shoot for up to 2 hours for even more flavor!
2. Grill the Corn:
When you’re ready to cook, preheat your grill to medium-high heat. Grill the corn for about 15 minutes, turning it occasionally so every side gets a nice char. Once it’s tender and grilled, 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 for the steak! Place your marinated flank steak on the grill and cook it for about 4-5 minutes on each side, or until it’s cooked to your liking. Once done, remove it from the grill and let it rest for about 5-10 minutes before slicing it thinly against the grain.
4. Prepare the Salad Dressing:
For the dressing, whisk together the remaining olive oil, Dijon mustard, honey, salt, and pepper in a small bowl. This will give your salad a nice zing!
5. Assemble the Salad:
In a large bowl, toss together the mixed greens, grilled corn, cherry tomatoes, red onion, and crumbled Gorgonzola cheese. Gently mix everything so the flavors can blend well.
6. Add the Steak:
Lay the sliced steak on top of your salad masterpiece. It’s looking good!
7. Serve:
Drizzle your homemade dressing over the salad and sprinkle with the chopped parsley for a fresh finish. Serve immediately and enjoy this refreshing and hearty meal!
Enjoy your Balsamic Steak Gorgonzola Salad with Grilled Corn!
Can I Use a Different Cut of Steak?
Absolutely! If flank steak isn’t available, you can substitute it with skirt steak or sirloin. Just adjust the cooking time depending on the thickness of the cut, as thicker steaks may require longer grilling.
How Do I Store Leftover Salad?
To store leftovers, it’s best to keep the components separate if possible. Store the salad greens and toppings in an airtight container in the fridge for up to 2 days. The steak can be refrigerated in another container. When ready to eat, combine and enjoy chilled or at room temperature!
Can I Make This Salad Vegetarian?
Yes! You can leave out the steak and replace it with roasted chickpeas or grilled portobello mushrooms for hearty protein alternatives. You might also want to add more veggies or avocado for extra flavor and nutrition!
What’s the Best Way to Adjust the Dressing Flavor?
If you find the dressing too tangy for your taste, simply add a little more honey to balance it out. For a bit more zing, try adding a splash of lemon juice or replacing some balsamic vinegar with red wine vinegar for a different flavor profile.
