Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
If you’re searching for a show-stopping salad that blends bold flavors and vibrant colors, look no further than this Balsamic Steak Gorgonzola Salad with Grilled Corn. Tender, juicy steak, sweet charred corn, tangy Gorgonzola, and crisp greens come together in a harmony that’s as satisfying as it is stunning. It’s the perfect summer main course, hearty enough for dinner yet fresh and lively enough for al fresco lunches with friends. Trust me, this is one salad you’ll crave again and again.
Ingredients You’ll Need
Every ingredient in this Balsamic Steak Gorgonzola Salad with Grilled Corn is chosen for its unique contribution—whether it’s flavor, texture, or color. With a handful of pantry staples and some fresh produce, you’ll have everything you need to make a salad that feels indulgent yet effortless.
- Flank steak: A lean cut that grills beautifully and soaks up the balsamic marinade for maximum flavor.
- Mixed greens: The leafy base; feel free to mix in arugula for a peppery twist.
- Corn on the cob: Grilling brings out its natural sweetness and adds irresistible smoky notes.
- Cherry tomatoes: Their juicy pop of color brightens every bite.
- Red onion: Thin slices add a hint of sharpness and a lovely crunch.
- Gorgonzola cheese: Crumbled for creamy, tangy pockets of flavor throughout the salad.
- Balsamic vinegar: The backbone of the dressing and marinade, providing sweet acidity.
- Olive oil: For both the marinade and the grill, it adds richness and helps everything cook to perfection.
- Dijon mustard: Its subtle heat and creaminess ties the dressing together.
- Honey: Just a touch balances the tangy notes of the vinegar and mustard.
- Garlic: Minced fresh for a bold, aromatic kick in the marinade.
- Salt and pepper: Essential for seasoning every component just right.
- Olive oil (for grilling): Brushed on the corn so it chars and caramelizes beautifully on the grill.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Step 1: Make the Marinade and Dressing
Begin by whisking together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl. This mixture serves double duty—half will infuse the steak with bold flavors, while the other half becomes your zippy salad dressing. Set aside half in the refrigerator to keep it fresh for drizzling later.
Step 2: Marinate the Steak
Place your flank steak in a shallow dish or zip-top bag and pour over half the marinade. Ensure both sides are well coated. Let it marinate in the refrigerator for at least 30 minutes—though if you have more time, an hour will make the steak even more tender and flavorful. The acidity of the balsamic works wonders here!
Step 3: Grill the Corn
Preheat your grill to medium-high. Brush the husked corn with olive oil, which helps achieve those classic char marks. Grill the corn for about 10 minutes, turning every few minutes, until it’s tender and beautifully caramelized. Set aside to cool slightly, then cut the kernels from the cob for easy salad assembly.
Step 4: Grill the Steak
Place the marinated steak on the hot grill. Grill for 4–5 minutes per side, depending on thickness and your preferred doneness. Once cooked, transfer to a plate, loosely cover with foil, and let it rest for 5–10 minutes—this step keeps the juices locked in and the meat succulent. Slice thinly against the grain for the most tender bites.
Step 5: Assemble the Salad
In a large bowl, layer your mixed greens. Top with the grilled corn kernels, halved cherry tomatoes, thinly sliced red onion, and plenty of crumbled Gorgonzola cheese. Arrange the sliced steak over the top, then drizzle with the reserved balsamic dressing. Toss gently just before serving, so every forkful is perfectly dressed.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn
Garnishes
A finishing flourish can take your Balsamic Steak Gorgonzola Salad with Grilled Corn from great to unforgettable. Sprinkle with toasted walnuts or pecans for extra crunch, scatter a handful of fresh herbs like basil or parsley, or add a grinding of black pepper to enhance the flavors. If you love an extra pop of color, a few edible flowers are both beautiful and delicious.
Side Dishes
This salad is hearty enough to stand alone, but pairing it with a crusty baguette or warm garlic bread is always a win. If you’d like to add a lighter side, a simple chilled soup—like gazpacho—complements the smoky-sweet notes of the grilled corn and steak. For picnics, serve with grilled vegetables or a tangy coleslaw for a vibrant spread.
Creative Ways to Present
Elevate your presentation by layering the Balsamic Steak Gorgonzola Salad with Grilled Corn on a large platter, arranging the steak slices artfully over the greens. For individual servings, try piling the salad into wide, shallow bowls for a restaurant-style look. You can even serve the salad in lettuce cups or on grilled flatbreads for a fun, hand-held twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Balsamic Steak Gorgonzola Salad with Grilled Corn, store the components separately for the best results. Keep the steak, vegetables, and dressing in airtight containers in the refrigerator, and assemble just before serving. This helps preserve the freshness of the greens and the crispness of the corn.
Freezing
While the salad as a whole doesn’t freeze well, you can freeze cooked steak for up to two months. Slice it before freezing for easier thawing and quick future salads. The vegetables, cheese, and dressing are best enjoyed fresh, so save freezing for the steak only.
Reheating
To reheat the steak, gently warm it in a skillet over low heat or in the microwave in short bursts, just until heated through. Avoid overheating, which can dry it out. Let the steak come to room temperature before adding to your salad for a more tender bite and to prevent wilting the greens.
FAQs
Can I substitute another cheese for Gorgonzola?
Absolutely! If you’re not a fan of Gorgonzola, try blue cheese for a similar tang or even crumbled feta for a slightly milder flavor. Each option gives the Balsamic Steak Gorgonzola Salad with Grilled Corn a different twist, so go with your favorite.
What kind of steak works best for this salad?
Flank steak is ideal because it’s lean and soaks up marinades beautifully, but skirt steak or sirloin would also work well. Just be sure to slice against the grain for maximum tenderness.
Can I cook the steak and corn indoors?
Yes! If you don’t have a grill, use a grill pan or cast iron skillet on the stovetop. You’ll still get great caramelization and flavor—just be sure to work in a well-ventilated kitchen.
How far ahead can I prepare the components?
You can grill the steak and corn up to a day in advance and store them in the fridge. Assemble the salad just before serving and dress it right before eating to keep the greens fresh and vibrant.
Is this salad gluten-free?
Yes, Balsamic Steak Gorgonzola Salad with Grilled Corn is naturally gluten-free, making it a fantastic choice for guests with gluten sensitivities. Just double-check your mustard and cheese to ensure they’re certified gluten-free if needed.
Final Thoughts
I hope you’re as excited as I am to dig into this Balsamic Steak Gorgonzola Salad with Grilled Corn. It’s a celebration of summer’s best flavors and simple, joyful cooking. Give it a try, make it your own, and share it with someone you love—this is one recipe that truly brings people together!
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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish that combines the smoky char of grilled flank steak and corn with the tangy creaminess of Gorgonzola cheese. Tossed with a homemade balsamic dressing and fresh mixed greens, this salad is a perfect balance of savory, sweet, and crisp textures, ideal for a light yet satisfying main course.
Ingredients
For the Steak and Marinade
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for grilling
For the Salad
- 4 cups mixed greens
- 2 ears corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled Gorgonzola cheese
Instructions
- Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper to create a flavorful marinade.
- Marinate the Steak: Pour half of the marinade over the flank steak, ensuring it is well coated. Cover and refrigerate for at least 30 minutes to infuse the flavors.
- Grill the Corn: Preheat your grill to medium-high heat. Brush the husked corn ears with olive oil and place them on the grill. Cook for about 10 minutes, turning occasionally until all sides are slightly charred and the corn is tender.
- Grill the Steak: Remove the steak from the marinade and grill it for 4 to 5 minutes per side, or until it reaches your desired level of doneness. Once cooked, remove the steak from the grill, loosely cover with foil, and let rest for 5 to 10 minutes to retain its juices.
- Prepare the Salad: Cut the grilled corn kernels off the cob and place them in a large mixing bowl with mixed greens, cherry tomatoes, red onion slices, and crumbled Gorgonzola cheese.
- Slice the Steak: Thinly slice the rested steak against the grain to ensure tenderness.
- Assemble and Dress: Top the salad mixture with the sliced steak, drizzle the reserved marinade over the top as dressing, toss gently to combine, and serve immediately for the best flavor and texture.
Notes
- You can substitute blue cheese for Gorgonzola if you prefer a different blue cheese flavor profile.
- For added crunch and texture, sprinkle the salad with toasted walnuts or pecans before serving.
- Arugula is a great alternative to mixed greens if you want a peppery and more robust salad base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
